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1
Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni.
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2
Cover with the 10 cups of water and bring to a boil.
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3
Simmer over low heat, stirring often, until beans are barely tender, about 1 hour.
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4
Drain and return to casserole, discarding onion and bouquet garni.
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5
Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil.
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6
Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
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7
Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid.
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8
Discard bacon and pork rind.
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9
Remove the duck legs and cut each in half at the joint.
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10
Season beans with 1 teaspoon salt and a few grindings of pepper.
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11
Preheat oven to 325 degrees F.
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12
Place half the bean mixture in casserole.
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13
Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans.
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14
Add reserved cooking liquid and drizzle the duck fat over the top.
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15
Cover and bake until hot and bubbling, about 2 hours.
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16
(Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days.
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17
If refrigerated, bring to room temperature before proceeding).
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18
Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes.
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19
Remove from oven and serve.
