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  • 1-5 pound duck
  • 2 pounds boned pork loin
  • 1/2 cup chicken broth
  • 3 pounds dried white beans (Great Northern or other)
  • 1 1/2 quarts chicken broth
  • 1 1/2 pound Polish sausage ring
  • 1/4 pound lean salt pork
  • 2 whole onions
  • Bouquet garni made by tying four parsley sprigs, one bay leaf, one cut
  • clove garlic in cheesecloth
  • 1/2 teaspoon thyme
  • 2 pounds boned lamb shoulder, cubed
  • 3 cups chopped onion
  • 3 cloves garlic, minced
  • 2 one-pound 13-ounce cans tomatoes, drained and chopped
  • 1 cup dry white wine
  • 1/2 cup chopped fresh parsley
  • 1 bay leaf
  • 2 teaspoons thyme
  • salt and pepper

Preheat the oven to 325F. Place the duck, breast side up, in a shallow roasting pan. Place the pork loin in a small casserole. Insert a meat thermometer in the center of the loin. Cover the bottom of the casserole with one half cup chicken broth, put the lid on and roast the pork until the thermometer reaches 170F, about an hour and a half. Roast the duck at the same time. It will be done in about 2 and 1/2 hours, or when the legs move easily up and down. Set both roasts aside. While the meats are roasting, start the beans. Rinse them thoroughly and put them in a large pot. Add three quarts of water, cover and bring to a full rolling boil. Remove the pot from the heat and let it stand for one hour. Then, when the beans have plumpeed up, add 1 1/2 quarts chicken broth, the sausage, salt pork, whole onions, bouquet garni and one half teaspoon of thyme. Bring to a boil, spooning off scum as it rises. Reduce the heat and simmer the beans uncovered for 30 minutes. Remove the sausage ans et it aside. Continue cooking the beans for another 30 minutes or so, until they are barely tender. Discard the bouquet and the onions. Drain the beans, taking care not to throw out the salt pork, and save the liquor. While the duck, pork and beans are cooking, prepare the lamb. Remove three tablespoons of duck fat from the roasting pan. Put it into a large skillet and add the pieces of lamb to brown. Add extra fat if needed. Remove the pieces as they brown and continue the process until all the lamb is browned. Remove lamb and set it aside. Add the chopped onions and garlic to the pan and cook, stirring, until soft. Add the tomatoes, wine, parsley, bay leaf and two teaspoons of thyme. Put the lamb back in the pan, cover and simmer over low heat for 20 minutes. Remove the pieces of lamb from the sauce. Pour the sauce into a bowl and add three cups of bean liquor to it. Save any remaining bean liquor. Add salt and pepper as needed. Slice the pork roast and then cut each slice into bite-sized pieces. Remove the legs and wings from the duck. Cut away the skin and fat and then cut the duck meat into bite-sized pieces. Slice the sausage. Spread a thick layer of beans in the bottom of a 10 to 11 quart casserole or two 5 to 6 quart casseroles. Top with a generous layer of lamb, sausage, pork and duck, saving the legs and wings for garnish. Repeat with another layer of beans and most of the rest of the meat. Finish with remaining beans. Garnish the top of the cassoulet with the duck legs and wings and a few pieces of the meats. Pour the bean-tomato liquid over all. Bake, covered, in a 350F oven for 2 hours. Break the crust that forms on top at least three times during the baking.

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