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1
Place the beans in a large saucepan and add enough cold water to cover by 1 in (5cm).
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2
Bring to a boil over high heat.
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3
Cook for 10 minutes.
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4
Remove from the heat, cover, and let stand 2-3 hours.
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5
Drain.
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6
Heat the olive oil in a large frying pan over medium-high heat.
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7
Add the sausages and cook for 78 minutes, until browned.
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8
Transfer to a plate.
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9
Add the pancetta and cook for 5 minutes, until browned.
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10
Transfer to the sausages.
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11
Add the onions and carrot and reduce the heat to medium.
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12
Cook, stirring occasionally, for 10 minutes, or until tender.
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13
Add the garlic and cook for another minute.
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14
Set aside for 1 minute.
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15
Preheat the oven 425F (220C).
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16
Prick the duck skin all over with a fork and put on a rack in a roasting pan.
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17
Roast for 30 minutes, until lightly browned.
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18
Transfer the duck to the sausages and reserve 2 tbsp of the fat in the pan.
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19
Reduce the oven temp to 275F (140C).
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20
In a large flameproof casserole, layer half the beans, the onions and carrot, sausages, pancetta, duck legs, thyme, and bay leaves, followed by the remaining beans.
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21
Dissolve the tomato paste in the hot water, then stir in the tomatoes and their juices and the wine.
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22
Pour over the beans.
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23
Cover and bake for 2 hours.
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24
Remove from the oven and uncover.
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25
The cassoulet should be thick, but moist.
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26
Taste and season with salt and pepper and add a little hot water, if needed.
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27
Return to the oven and bake, uncovered, for 1 hour more.
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28
To make the topping, mix the bread crumbs and garlic.
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29
Heat the reserved duck fat in a large skillet over medium heat.
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30
Add the crumbs and cook, stirring often, about 7 minutes, until golden brown.
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31
Drain on paper towels.
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32
Stir in the parsley.
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33
Remove the cassoulet from the oven and stir.
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34
Sprinkle the bread crumb topping over in a thick, even layer, and serve hot.
