Drain and rinse the soaked beans, then
put them in a large saucepan and cover
with cold water. Add the vegetables,
herbs, olive oil and pancetta and bring
to the boil. Simmer for 1 hr, or until the
beans are soft. Add the whole sausages
and simmer for a further 12-15 mins until
cooked through. Drain off the excess
liquid, discarding the whole carrot and
sage sprigs. The beans should have the
texture of a thick soup. Remove the
sausages, slice and return to the beans.
Meanwhile, heat oven to 200C/180C fan/
gas 6. Remove the confit duck legs from
their fat. Put an ovenproof frying pan on
the stove until it is hot. Add the duck legs,
skin-side down, and cook for 4 mins. Turn
the legs and transfer the pan to the oven
for 30 mins, until crisp.
Stir the chopped parsley into the
beans with some seasoning, then pour
into shallow bowls and sit a piece of
duck on top.