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1
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.
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2
Drain in a colander.
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3
Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic.
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4
Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
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5
Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour.
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6
Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.
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7
Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch pieces.
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8
Separate duck meat from bones, leaving it in large pieces, and transfer meat to a bowl.
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9
Add bones to bean pot.
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10
Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy skillet over moderate heat, stirring, until water is evaporated and fat is rendered, about 5 minutes.
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11
Continue to cook, stirring frequently, until skin is crisp, 3 to 6 minutes more.
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12
Transfer cracklings with a slotted spoon to paper towels to drain, leaving fat in skillet.
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13
(You should have about 1/4 cup fat; if not, add olive oil.)
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14
Brown sausage in batches in fat in skillet, then transfer to bowl with duck meat, reserving skillet.
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15
Preheat oven to 350F.
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16
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute.
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17
Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes.
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18
Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.
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19
Remove bouquet garni and duck bones from beans and discard, then stir in kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.
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20
Ladle cassoulet into casserole dish, distributing meat and beans evenly.
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21
(Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.)
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22
Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.
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23
Available at some butcher shops and D'Artagnan (800-327-8246).
