Ingredients:

• 4 large duck legs
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups chicken broth
• 1 can white beans, drained and rinsed
• 1 cup bread crumbs
• 2 tablespoons chopped parsley

Instructions:

1. Preheat the oven to 350°F.
2. Sprinkle the duck legs with sea salt, black pepper, thyme, and oregano. Rub the spices into the meat.
3. Heat the olive oil in a large skillet over medium-high heat. Add the duck legs and brown on all sides, about 5 minutes per side. Remove the duck from the skillet and set aside.
4. Lower the heat to medium and add the diced onions, carrots, and celery to the skillet. Sauté until the vegetables are soft and golden brown, about 8-10 minutes. Add the minced garlic and stir to combine.
5. Add the chicken broth to the skillet and bring to a boil. Lower the heat and simmer for 5 minutes.
6. Place the duck legs in a large oven-safe casserole dish. Pour the vegetable and broth mixture over the duck legs. Add the drained white beans to the casserole dish and stir gently to combine.
7. Top the cassoulet with bread crumbs and chopped parsley.
8. Bake in the preheated oven for 1 hour, or until the duck is tender and falling off the bone.
9. Serve hot and enjoy!