1. Curing the duck legs: Rub the duck legs with coarse salt, rosemary, and peppercorns. Let them cure in the refrigerator for 4 hours or overnight.
2. Rinse the duck legs: Remove the duck legs from the salt and rinse under cold water for 30 minutes to remove excess salt.
3. Preheat the oven: Heat the oven to 95°C.
4. Cook the duck legs: Place the rinsed duck legs in a deep pan with the halved garlic bulb and rosemary. Submerge the duck legs completely in duck fat. Cook in the oven for 4 hours, or until the duck is tender.
5. Sear the duck legs: Once the duck legs are cooked, heat a pan and sear them on both sides until golden brown and crispy.
6. Cook the beans: In a separate pan, fry the bacon lardons until crispy. Add the soaked white beans and cover with stock. Add the bouquet garni and cook until the beans are tender. Season with salt and pepper to taste.
7. Finish the beans: Once cooked, season the beans further with salt and pepper, a few knobs of butter, additional stock if needed, and finish with a few splashes of water. Stir in the chopped chives, parsley, and a squeeze of lemon juice.
8. Plate the dish: Serve the confit duck legs over the cooked beans. Drizzle with rapeseed oil and garnish with additional chopped herbs if desired.

Enjoy your delicious confit duck legs with white beans!