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1
Melt the fat from the bacon in a large, heavy-bottom pot over medium heat.
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2
Add the beans and carrot.
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3
Stud 1 onion with the 4 cloves and add, along with 5 of the garlic cloves and 1 bouquet garni.
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4
Season with 1/2 teaspoon of salt and add a half gallon of broth.
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5
Cover and simmer until the beans are almost tender, about 1 hour.
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6
Drain, reserving the broth and beans.
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7
Discard the onion and the bouquet garni.
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8
Cut the bacon into 1-inch cubes.
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9
In a large stewing pot over medium heat, melt 1 tablespoon of the duck fat.
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10
Add the lamb and pork, season lightly with salt and pepper and sear over medium-high heat, about 3 minutes.
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11
Discard all but 1 tablespoon of the remaining fat, return the pork and lamb to the pot.
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12
Chop the remaining onions and add.
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13
Mince the remaining garlic and add, along with a bouquet garni and the tomatoes.
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14
Add 1 quart broth and simmer, uncovered, for 1 hour.
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15
Add the beans, bacon and garlic sausage to the pot and simmer for 1/2 hour.
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16
Remove the garlic sausage and, when cool, slice in 1/2-inch slices.
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17
In a large, ovenproof pot, ladle in half the bean-and-meat mixture.
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18
Add a layer of sausage and the duck confit.
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19
Top with remaining beans and remaining quart of broth.
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20
Cover and refrigerate overnight.
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21
Three hours before serving, remove the cassoulet from the refrigerator.
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22
Remove the top layer of fat and discard.
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23
Preheat oven to 325 degrees.
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24
Sprinkle with bread crumbs.
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25
Bake for 2 hours.
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26
If it begins to dry, moisten with reserved bean broth.
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27
Serve immediately.
