To begin, soak the dried white beans in cold water overnight. The next day, drain and rinse them thoroughly. In a large pot, bring the beans to a boil in fresh water, reduce the heat, and simmer for 1 hour or until tender but not mushy. Drain and set aside.

Preheat your oven to 160°C (320°F). In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of duck fat (or olive oil) over medium heat. Add the pancetta or bacon lardons and sauté for about 5 minutes until they are crispy and golden. Remove the pancetta with a slotted spoon and set it aside.

In the same pot, add the pork shoulder pieces and brown them on all sides, about 6-8 minutes. This step builds depth of flavour for the stew. Once browned, remove the pork and set it aside with the pancetta.

Add the chopped onion, garlic, and carrot to the pot and sauté for 5 minutes until softened. Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly.

Return the pork shoulder, pancetta, and drained beans to the pot. Add the chopped tomatoes and bouquet garni. Season with salt and black pepper. Pour in enough chicken or beef stock to cover the mixture by about 2 inches. Bring to a simmer.

Place the duck confit legs and pork sausage on top of the bean mixture, ensuring they are partially submerged. Cover the pot with a lid and transfer it to the preheated oven. Let the cassoulet cook for 2 hours, checking occasionally to ensure the liquid remains sufficient. Add more stock if necessary.

After 2 hours, remove the lid and sprinkle the top of the cassoulet with breadcrumbs (if desired). Increase the oven temperature to 180°C (350°F) and bake uncovered for an additional 30 minutes until the top is golden and slightly crispy.

Serve the cassoulet directly from the pot, allowing each person to scoop out the tender beans and meats. This hearty dish is traditionally enjoyed with a simple green salad or crusty French bread to soak up the rich sauce. Garnish with fresh thyme or parsley for a touch of colour and added flavour.