2 pounds of dried spears, Great Northern Beans, or Navy Beans.
1 tablespoon plus 1 teaspoon kosher salt, separated.
1 can (14.)5 ounces) diced tomatoes.
1 1 2 cups dry white wine.
1 medium yellow onion, roughly chopped.
2 carrots, peeled and chopped.
2 sprigs celery, chopped.
4 sprigs of fresh thyme, tied together with kitchen twine.
6 to 8 garlic cloves, unpeeled.
4 ducks with whole legs to remove excess fat.
6 slices (6 ounces) thick-cut bacon, cut into 1 2-inch pieces.
1 1 2 pounds pork shoulder, cut into 1 1 2 inch pieces.
1 2 teaspoons freshly ground black pepper.
1 pound sweet Italian sausage.
1 2 baguettes or 4 slices of crusty sourdough bread, torn into small pieces.
2 tablespoons duck fat (browned from confit) or olive oil.
2 tablespoons chopped parsley, for garnish.
Soak the beans overnight: In a large pot, add the beans and cover them with at least 2 inches of cold water. Stir in 1 tablespoon of salt and steep overnight or for at least 8 hours. If the weather is cooler, you can leave the beans on the kitchen counter. Otherwise, place them in the refrigerator to soak.
Partially cook the beans with aromatics: Drain the soaked beans in a colander in the sink and rinse with cold water. Return the beans to the pan and stir in the diced tomatoes, white wine, onion, carrots, celery, thyme, and garlic. Add enough cold water to cover the beans for 1 inch.
Place the pot over medium-low heat and slowly bring the beans to a boil, covered. Once simmering, cook for 30 minutes. The beans will not be fully cooked at this point.
Place a colander on a large bowl and pour the beans and aromatic into it. Do not discard the cooking liquid. Not necessary, but if you want, pick out the thyme and garlic peels and discard them.
Preheat the oven: Place the oven rack in the center and preheat the oven to 300°F.
When the beans are simmering, brown the meat:
Pat the duck leg dry with a paper towel. Heat a large (at least 8-quart) Dutch oven over medium heat, and when it's hot, add the duck legs. The duck should provide enough fat, so you don't need to add any oil. Bake them brown on both sides for about 10 minutes in total. Transfer them to a plate. You can reserve some of the refined duck fat for breadcrumbs – pour some into a small bowl.
If you want to cut the duck into small pieces instead of whole, cut each leg in half at the joint between the thighs and legs. You can also pull the meat out of the bone with your hands. This will make them easier to eat.
In the same Dutch oven, heat the bacon over medium heat for 5 minutes, stirring frequently with a wooden spoon, until it presents most of the fat, but not yet crispy. Transfer it to a plate with the duck.
Season the pork with the remaining 1 teaspoon salt and black pepper. Using the tip of a paring knife, prick each sausage in several places. This will help them stay in shape while cooking.
In the same Dutch oven, heat over medium-high heat, add the pork and sausages in a single layer, without overlapping. Cook them until they're all browned, turning frequently, for about 10 minutes in total. Transfer them to a plate.
Cut the sausages into 1-inch rounds.
Glaze the pan: Place the Dutch oven over medium heat. To glaze the pan, add about 1 2 cups of the reserved bean cooking liquid and use a wooden spoon to scrape off the brown pieces that stick to the bottom and sides.
Assemble the casulette: Turn off the burner. In a Dutch oven, add a third of the beans and spread them evenly. Place the bacon and pork on top. Cover with the remaining half of the beans. Place the duck meat and sausages on top and cover with the last layer of beans.
Pour in the reserved bean cooking liquid. There should be enough liquid to cover the beans (the same level as the beans). Add water if needed. If you have leftover bean cooking liquid, keep it in case the cassoulet needs more while cooking.
Bake Casuret:
Cover and place in the oven. Bake for 1 hour and 30 minutes without opening the lid.
In the meantime, make breadcrumbs:
In a food processor, add the bread and beans until there are large pieces of bread crumbs (about 1 2 inches).
Bake the casulette with breadcrumbs: Remove the Dutch oven from the oven. Take out a few beans and take a bite. (They should be very close to completion.) If not, keep baking until they are gone.
If the beans look dry, add enough reserved bean cooking liquid to barely cover the beans. Spread a layer of breadcrumbs on top of the casulette. Return the Dutch oven to the oven and bake for 20 minutes without covering.
Remove the Dutch oven from the oven again and use the back of a large spoon to gently press the breadcrumbs into the casulette to wet them. Bake again, uncovered, for 15 minutes.
Increase oven temperature to 350 F.
Again, remove the Dutch oven from the oven and gently press the breadcrumbs into the casulette. Drizzle 2 tablespoons of duck fat or olive oil on top. Bake again, uncovered, for 15 to 20 minutes until the top is golden brown and sparkling.
Sprinkle with parsley and serve.
Leftovers will be kept in the refrigerator for up to 5 days. You can also freeze casuret in an airtight container for up to 3 months.