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1
Bring 5 quarts of water to a boil in a large saucepan and add the beans.
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2
Remove from heat and let soak for 1 hour.
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3
Cut the bacon slab into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer.
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4
Cook for about 30 minutes.
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5
Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle.
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6
(I never use cheesecloth myself but turn to my old tea ball, which is around for only this purpose.)
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7
Add it, along with the bacon, to the beans; bring to a boil, then lower the heat to a gentle simmer.
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8
Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes.
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9
(Add water if necessary; ideally the beans will be moist but not swimming when they're done.)
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10
Taste and adjust the seasoning if necessary.
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11
Sprinkle the lamb with salt and pepper.
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12
Put 3 tablespoons reserved duck fat in a large pot over medium-high heat.
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13
When it's hot, add the lamb and brown the pieces well.
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14
Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat.
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15
Remove the duck confit from the refrigerator and scrape off the fat; debone and shred the meat.
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16
Add the meat and garlic cloves to the pot with the lamb, along with 2 cups duck stock, tomatoes, chopped garlic and cayenne.
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17
Bring to a boil, then reduce the heat to a gentle simmer; cover.
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18
Cook, stirring occasionally, until the lamb is very tender, 1 to 1.5 hours.
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19
Taste and adjust the seasoning if necessary.
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20
When you're ready to assemble the cassoulet, discard the bouquet garni.
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21
Cut the fat from the meat and cut the meat into small pieces.
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22
Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; dont wash out the pan.
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23
Heat the oven to 375.
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24
Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid.
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25
Layer half of the sausage and bacon on top, then another layer of beans, then half the duck-and-lamb mixture; repeat the layers until you have used all the beans and meat.
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26
Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat.
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27
Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes.
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28
While the cassoulet is in the oven, put the skillet used for cooking the sausage over medium-high heat.
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29
When it's hot, cook the duck breasts, skin-side down, until they release easily from the pan, 3 to 5 minutes.
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30
Turn and cook to rare, just another minute or 2.
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31
Remove the duck from the pan with a slotted spoon and pour the drippings from the pan over the cassoulet; reduce oven heat to 350.
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32
Bake the cassoulet until its hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little duck stock if it starts to look too dry.
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33
Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs.
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34
Cook until the breasts are medium rare, another 5 minutes or so, then serve.
