Cassoulet

Ingredients

• 1 pound dried Great Northern white beans
• 5 cups boiling water
• 1 medium onion, studded with 2 whole cloves
• 1 carrot, quartered
• 1 rib celery, quartered
• 1 clove garlic, crushed
• Bouquet garni (1/2 teaspoon thyme, 1 bay leaf, 1 tablespoon chopped parsley stems, all tied in cheesecloth bag)
• 1/4 cup salt pork, diced fine
• 2 pounds garlic sausage (kielbasa or bauernwurst, for example)
• 2 teaspoon salt
• 2 tablespoons duck fat or cooking oil
• 1 1/2 pounds cubed raw pork or lamb (or 3/4 pound of each)
• 2 large onions, chopped
• 1 cup peeled tomatoes, chopped
• 1/2 cup tomato sauce
• 2 tablespoons chopped parsley
• 1/2 cup dry white wine
• 1/2 cup beef stock (from consomme, above) or duck stock (see below)
• Black pepper to taste
• 1 1/2 pounds sliced preserved duck meat (see below) or leftover roast duck meat
• Reserved sausage (see above), sliced
• Leftover duck gravy, if any
• 2 cups soft, fresh bread crumbs
• 1/4 cup butter, melted