| | 2 pounds (4 cups) dried white beans, such as Tarbais, flageolet, or cannellini, soaked overnight in a stockpot 4 sprigs fresh parsley 2 sprigs fresh thyme 1 bay leaf 4 tablespoons duck fat or vegetable oil 1 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks 1 large onion, chopped 2 medium carrots, chopped 8 cloves garlic, peeled 1/2 pound thickly sliced bacon or pancetta, cut into 1/2-inch pieces 2 tablespoons tomato paste 2 quarts low-sodium chicken stock 1 1/4 pounds garlic or sweet Italian (pork) sausages Salt and pepper, to taste 5 prepared duck confit legs, drumsticks and thighs separated, at room temperature 1 1/2 cups panko or coarse bread crumbs 1. Drain the beans and return them to the stock pot.
2. Make a bouquet by wrapping the parsley, thyme, and bay leaf in a piece of cheesecloth; tie with kitchen string.
3. In an 8-quart flameproof casserole, heat 3 tablespoons of the duck fat or oil over medium-high heat. Working in batches, brown the pork for 5 minutes on all sides. Remove the pork from the pan. Add the onion, carrots, garlic, and bacon. Cook, stirring often, for 5 minutes or until the some of the bacon fat is rendered. Stir in the tomato paste. Return the pork to the pan with the stock and herb bouquet. Turn up the heat and bring the mixture to a boil. Lower the heat, cover the pan, and simmer for 1 hour.
4. Meanwhile, add enough water to the beans to cover them. Bring to a boil and simmer for 5 minutes. Drain the beans. After the pork mixture has simmered for 1 hour, Notes: add the beans. Continue simmering for 1 1/2 to 2 hours or until the beans and pork are very tender. ( Total simmering time is 2 1/2 to 3 hours.) Uncover and leave to cool. Cover and refrigerate overnight or for up to two days.
5. Let the cassoulet come to room temperature. Skim off some of the fat on top, if you like. Discard the herb bouquet.
6. Bring a large saucepan of water to a boil. Add the sausages and simmer for 8 minutes or until the meat is just cooked through. Transfer the sausages to a cutting board and when cool enough to handle, cut into 1/2-inch-thick slices.
