In a medium skillet over medium heat, warm 2 tablespoons of extra virgin olive oil (or duck fat) until shimmering. Add the small diced onion and three whole garlic cloves, sautéing for about 5 minutes until softened and aromatic.

Lower the heat to medium-low and let the onion and garlic cook gently for another 25 minutes, stirring occasionally until they become golden brown.

Stir in 2.5 to 3 cups of drained canned beans, a can of chopped tomatoes, and a sprinkle of fresh thyme. Mix in 1 tablespoon of olive oil and a splash of water to adjust consistency, then simmer for about 5 minutes.

In a separate skillet, cook prepared duck confit over medium heat for about 10 minutes, flipping halfway through to crisp up.

Preheat your toaster or another skillet to medium-high. Toast thick-cut slices of sourdough or country bread until golden brown, approximately 3-5 minutes.

Rub each warm slice of toast with the remaining garlic clove. Top with approximately ½ cup of the bean mixture and shredded crispy duck confit.

Drizzle a touch of olive oil on top of each toast and sprinkle with fresh flat-leaf parsley. Serve immediately while warm.