Duck Cassoulet

Name: Duck Cassoulet
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: French
Ingredients: 2 pounds Navy Beans (2 pounds dried Great Northern or Navy beans, picked and rinsed); 1 tablespoon salt (1 tablespoon salt); 1 leek (1 large leek, trimmed leaving some green, split and washed); 1 onion (1 large onion, peeled and tuck with 2 whole cloves); 1 carrot (1 large carrot, peeled and cut in half); 2 tomatoes (2 large tomatoes, peeled, halved, seeded and chopped - about 3 cups); 3 garlic cloves (3 garlic cloves, crushed); 1 tablespoon tomato paste (1 tablespoon tomato paste); 1 bouquet garni (1 bouquet garni - 2 bay leaves, 2 teaspoons dry thyme, 4-5 fresh parsley tied up in a cheesecloth); 1 pound pancetta (1 1-pound piece pancetta); 4 cups homemade chicken stock (4 cups homemade chicken stock or sodium free canned chicken stock); 6 cups water (6 cups water); 1.5 pounds garlic sausage (1 1/2 pounds garlic sausage); 5 pounds ducks (1 5-pounds duck (have the butcher put it into pieces)); 3 pounds boneless pork shoulder (1 3-pounds boneless pork shoulder); 2 teaspoons salt (2 teaspoons salt); 2 teaspoons ground black pepper (2 teaspoons ground black pepper); 4 slices stale country bread (4 slices stale country bread, processed to fine crumbs in a food processor - 1 1/2 cup)