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["1. Dissolve 2T salt in 3 qts cold water in large bowl or container. Add beans and soak at room temperature, 8 to 24 hrs. Drain and rinse well.", "", "2. Place sausage and salt pork in medium saucepan and add cold water to cover by 1"". Bring to boil over high heat. Reduce heat to simmer and cook 5 min. Transfer sausages to cutting board, allow to cool slightly, then cut into 1"" pieces. Remove salt pork from water; set aside.", "", "3. Heat oven to 300 with rack in middle lower position. Make an herb bouquet with parsley, garlic, cloves, thyme and bay leaves tied in cheesecloth. Heat 2 tablespoons oil in 8-quart Dutch oven over medium-high heat until beginning to smoke. Add sausage pieces and brown on all sides, 8 to 12 min total. Transfer to a bowl. Add lamb shoulder and brown on all sides, 8 to 12 min. Do the same with the pork shoulder. Add bacon and brown. Add onion and carrots; cook, stirring, until onion is translucent, about 2 min. Add garlic and tomato paste and cook, stirring, until fragrant, 30 sec. Return sausage to Dutch oven; add white wine, using a spoon to scrape up browned bits. Cook until slightly reduced, about 30 sec. Stir in herb bouquet, and reserved salt pork.", "", "4. Stir in broth and beans, pressing beans into even layer. If any beans are completely exposed, add up to 1 cup water to submerge (beans may still break surface). Increase heat to high and bring to simmer. Cover pot, transfer to oven and cook until beans are tender, about 11/2 hrs.", "", "5. Meanwhile remove skin from duck legs and reserve. Remove meat from bones, leaving meat in large pieces; discard bones. Cook duck skin on a small sheet pan till crispy; reserve. Remove stew from oven. Remove herb bouquet and salt pork from bean stew and discard. Adjust seasoning with salt and pepper. Add duck meat and stir gently to combine. Cool casserole and chill overnight or for 2 days. Remove congealed fat.", "", "6. Heat oven to 350. Bake stew uncovered, for 20 minutes to reduce liquid."]
