4cups dried Tarbes, flageolet, Great Northern, or cannellini beans, rinsed and picked over
Small bunch fresh parsley, leaves and stems separated
1 small bunch fresh thyme
2 bay leaves
1 tablespoon allspice berries
Salt and pepper
8ounces mildly smoky slab bacon
1pound boneless pork shoulder, cut into 1-inch cubes
4 tablespoons olive oil
2 onions, halved and sliced
1 head garlic, cloves separated and peeled
3 to 4cups chicken stock, or more as needed
1 1/2pounds ripe Roma (plum) tomatoes, cored, peeled if you like and chopped
1/4 teaspoon cayenne, or to taste
1pound fresh pork sausage (like chipolata or breakfast-style; not Italian)
2cups fresh breadcrumbs
2 boneless duck breasts (about 1 pound each)
Instructions
Put the beans in your largest ovenproof pot with enough water to cover by 2 inches and bring to a boil. Wrap the parsley stems, thyme, bay leaves, and allspice in a piece of cheesecloth and tie it into a bundle with string to make a bouquet garni.
Once the water boils, add the herb bundle and lower the heat so the water bubbles gently. Cover and cook, stirring every now and then, until the beans are tender and just starting to burst, anywhere from 45 to 90 minutes depending on their type and age. As they cook, add water only as needed to keep them submerged by no more than an inch. When they’re ready, add a large pinch of salt, fish out the herbs, and remove the pot from the heat to sit, covered.
While the beans cook, cut the bacon into bite-sized chunks and put it in a small saucepan with enough water to cover; turn the heat to medium, and when the water boils, lower the heat to a gentle bubble. Cook until soft, stirring once or twice, 20 to 30 minutes. Transfer the bacon to the pot of beans with a slotted spoon and discard the cooking liquid.
Sprinkle the pork cubes with salt and pepper. Put 2 tablespoons oil in another large pot over medium-high heat. When it’s hot, add the pork and cook, turning as necessary, until well browned, 5 to 10 minutes. Add the onions and garlic and cook, stirring occasionally until soft, 3 to 5 minutes. Add 2 cups stock and stir to scrape up any browned bits from the bottom of the pan, then add the tomatoes and cayenne. Bring to a boil, then reduce the heat so the mixture bubbles gently. Cover and cook, stirring occasionally, until the pork is fork-tender, 1 to 1 1/2 hours. Taste and adjust the seasoning.
Heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add the sausage and cook, turning once or twice until well browned. Transfer the sausage to a cutting board and slice into 1-inch rounds (don’t bother to wash the pan; you will use it later to cook the duck breasts). Heat the oven to 400°F. Chop the parsley leaves. Stir the sausage and the pork mixture into the pot of beans. If the cassoulet seems too dry, add 1 cup or so more stock. Cover the top with the breadcrumbs and half the chopped parsley leaves and bake, uncovered, until bubbly and crisp around the top and edges, 20 to 30 minutes.
When the cassoulet is ready, turn off the oven but leave the pot inside. Score the skin of the duck breasts with a sharp knife in a crosshatch pattern, being careful not to cut into the flesh, and rub all over with lots of salt. Put the skillet over medium-high heat. When it’s hot, add the breasts skin side down. Cook, undisturbed, until the breasts release easily from the pan and are deeply golden, 8 to 12 minutes. Turn, lower the heat so the fat sizzles, and cook until the centers are medium-rare (an instant-read thermometer inserted into the meat should read about 125°F), 3 to 5 more minutes. Transfer the duck to a cutting board and let sit for 5 to 10 minutes.
Remove the cassoulet from the oven. Slice the duck breasts on the diagonal and tuck them into the breadcrumbs; pour the drippings from the pan over the top, and serve, garnished with the remaining parsley.