Preheat oven to 170C.
In a large heavy based pan or casserole dish, fry the shallots, garlic and lardons together until nicely softened but without taking on too much colour.
Prepare the confit duck legs by slicing through the joint in the middle of the leg to produce 2 nice pieces per leg. Add the duck along with the cannellini beans, stock and oregano to the pan.
Transfer to the oven for 1.5 hours until the beans have absorbed some of the stock and the mixture has thickened.
Turn up the oven to 200C.
Remove the dish from the oven and scatter with the breadcrumbs and a drizzle of olive oil. Return to the oven for a further 5-10 mintutes to crisp up.
Scatter with the chopped flat leaf parsley and serve.
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