Duck and pork cassoulet

Rinse the dried beans in a colander set in a bowl.

Split the leeks and rinse between the layers; peel and halve the carrot; peel the onion and stick it with the cloves; crush the garlic.

Make a bouquet garni in a herb pouch with the parsley and dried thyme.

Score an X in the skin of the tomatoes, drop them into simmering water for about a minute, peel, stem, halve and seed them, then chop.

Into a Dutch oven put the beans, the tablespoon of salt, the aromatics and bouquet garni, the tomato paste, the chopped tomatoes, the pancetta, the chicken stock and the water.

Bring to a boil, skim off the froth, cover, turn down the heat and simmer for an hour and thirty minutes.

Wash and dry the duck and the pork, snip off the duck neck, and season both with salt and cracked black pepper on all sides.

Put the duck and the pork shoulder side by side in an ungreased roasting pan and roast at 375F for an hour and a half, rotating halfway for even browning.

Prick the kielbasa with a fork and add it to the beans; keep the lid on for another fifteen minutes, moving the beans so the bottom ones do not cook faster than the top. The beans should be tender, not mushy.

Process four slices of stale white country bread into fine crumbs.

Pour a quarter cup of fat off the roasting pan and reserve it; lift the duck and pork and drain off the rest.

Deglaze the roasting pan with half a cup of the bean cooking liquid, scraping up the fond and the solidified cooking juices, and return all of it to the beans.

Fish out the sausages, the pancetta, the bouquet garni, the carrot, the leeks and the onion without taking too many beans.

Slice the pancetta in half, trim some of its fat, and cut it into pieces about three inches long and half an inch wide.

Remove the casing from the sausage and cut it into three quarter inch slices.

Cut the pork roast lengthwise in half and then into one inch slices.

Cut the duck lengthwise, bones and all: remove the legs, take out the spine, cut each leg in half and cut the wing and breastplate into thirds.

Tip the beans and their juices into a bowl and wash out the Dutch oven.

Layer a third of the beans in the base of the Dutch oven, then the sausage, pancetta, duck and pork; more beans, another meat layer; more beans, a final meat layer with the two duck wings on top; press it down and cover with the remaining beans.

Moisten the breadcrumbs with the quarter cup of reserved duck fat and spread them over the entire surface.

Bake at 350F for 20 minutes until a crust forms.

Break the crust with a spoon and push it into the dish, which gives the beans a crunchy, nutty taste, and return it to the oven for another 30 minutes to form a new crust.

Turn the broiler on to finish the crust.