Brine the beans overnight in the crock pot using 4 cups of filtered water and one Tablespoon of kosher salt. Rinse well and put them back in the crock pot. Add four cups of filtered water and one teaspoon kosher salt.
Saute the onions and carrots in butter until browned.
Cut pork shoulder into 1 1/2 inch chunks and brown on all sides. Remove the pork, cut off the pork skin, slice into strips and saute until crisp. Save for later.
Add pork, onions, carrots, garlic to the beans. Place the bay, theme, and parsley on top. Set the crock pot to the required amount of time (ours took 6 hours) and start cooking.
Pour off the oil from the pan and deglaze the saute pan using the wine and scraping up the bits off the bottom of the pan. Pour the liquid through a strainer and save for later.
When beans are completely cooked until they are soft, remove any stems of the herbs and the pork bone, and add the tomato paste and the deglazing liquid. Salt and pepper to taste
Heat the duck confit in the oven and then crisp the skin under the broiler, or do this in a pan. Cut the meat off the bones.
Saute the sausage until brown and slice into one inch pieces.
Grind up bread to make bread crumbs using a grinder or food processor.
Serve up the beans in bowls, making sure each bowl has pork pieces and sausage. Top with the duck confit, skin side up to keep it crispy, the pork skins and the bread crumbs.