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1
The day before serving, put the duck legs in a bowl, sprinkle the salt over them, and refrigerate.
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2
Pour the beans into a large bowl, cover with cold water, and let soak overnight.
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3
The next day, rinse the legs in cold water, drain, and dry them.
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4
Drain the beans, put them in a pot with water to cover by 4 inches, and bring to a boil.
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5
Spoon off any scum that accumulates and discard.
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6
Add the bay leaves, one of the carrots, a celery stalk, and a leek.
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7
Stud one of the onions with the cloves, and add to the pot.
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8
Cover with water by 4 inches, and cook, uncovered, for about an hour, adding about a teaspoon of salt after 45 minutes.
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9
Taste after an hour, and if not tender, cook a little more.
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10
Drain the beans, and reserve the broth.
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11
Dice the remaining carrots, celery, leek, and onion, and the garlic.
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12
Heat a thin film of duck fat in a heavy Dutch oven, and add the lamb shoulder, to brown gently.
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13
Then add the diced vegetables, and saute them for a few minutes.
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14
Season with salt and freshly ground pepper to taste.
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15
Add the tomatoes and about 2 cups water, or enough to cover.
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16
Bring to a boil, and simmer slowly, uncovered, for 1 hour, adding more water if needed.
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17
Taste after an hour and adjust seasonings.
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18
Preheat the oven to 275 degrees.
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19
Heat the remaining duck fat in a large, wide pot.
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20
Add the duck legs and the sausage, and cook in the oven for an hour or so, removing the sausage with tongs after 45 minutes.
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21
When the legs are cooked, they will float.
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22
Remove them from the fat, reserving all but 1 cup of fat for another use.
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23
Pour the 1 cup of fat into the bottom of a large, wide casserole.
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24
Scatter the lamb on the bottom.
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25
Drain the beans, saving the water, and add them to the pot.
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26
Submerge the duck sausage in the beans, and put the duck legs on top of the casserole, gently pressing them into the beans.
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27
Add enough bean broth to cover the beans.
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28
Sprinkle the duck legs with the bread crumbs, and return the casserole to the oven for an hour.
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29
The cassoulet will be even better if you let it cool and store it overnight in the refrigerator.
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30
Reheat it the next day, adding more bean broth.
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31
Serve from the casserole.
