Cassoulet

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3 tablespoons olive oil, divided

8 ounces loose or bulk hot Italian sausage

8 ounces slab bacon, cut into lardons

1 medium onion, diced

3 medium carrots, diced unpeeled

2 stalks celery, diced

4 cloves garlic, smashed

1 medium zucchini, diced

1 (14.5 ounce) can diced tomatoes

1 tablespoon fresh thyme leaves

1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock

3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked

2 pieces duck confit leg and thigh, optional, but suggested

1 cup bread crumbs

3 tablespoons butter, melted

3 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground black pepper