Assemble, prepare, and measure ingredients. Cut pancetta into small cubes. Finely chop onion. Drain and rinse beans. Peel and smash garlic. Tear duck confit into bite-sized pieces. Cut sausage into 1/2-inch/1 cm slices. Chop bacon into lardons. Mince parsley (if using). Preheat oven to 350°F/180°C.

Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add pancetta and cook for 5–7 minutes, until fat renders. Stir in onion and cook until softened, about 5 minutes. Add beans, garlic, thyme sprigs, and finally chicken broth. Bring to a boil, turn down heat to low, and simmer, uncovered, for 15 minutes.

Butter a 13- × 9-inch/2 L baking dish. Place beans, duck confit, sausage, bacon, and any residual liquid from pot in it. Bake, uncovered, for 45 minutes, or until meat is cooked. Remove from oven and allow to rest for 15 minutes.

To serve, spoon into four individual bowls and garnish with parsley (if using).