Soak the beans in a large amount of cold water overnight.
Prepare the broth the day before: place all the vegetables in a pot, season, and simmer over low heat for 1 hour and 30 minutes. Refrigerate overnight.
Strain the broth, then return it to the heat. Add the beans.
Add the pork rind (or pork rind sausage), carrots, an onion, and the bouquet garni, then continue cooking for 1 hour.
Meanwhile, remove the excess fat from the duck confit thighs in a skillet and reserve the fat. Set aside.
In the same skillet, brown the pork pieces and the sausage. Set aside.
Add a little duck fat to the skillet, then sweat the thinly sliced onion, the finely chopped shallot, and the crushed garlic clove.
Sauté for a few minutes before adding the tomato sauce. Season with salt and pepper, and let it simmer for about 20 minutes.
Add the cooked beans to the tomato mixture, being careful to reserve the broth. Stir gently.
Preheat the oven to 160°C.
Assemble the cassoulet: line the bottom of a saucepan or ovenproof dish with the pieces of smoked bacon. Next, spread out the first third of the beans, add the pork, then another third of the beans. Arrange the confit duck legs on top, cover with the remaining beans, and finish by pressing the sausage lightly into the mixture.
Pour in the broth until it just covers the surface of the beans.
Sprinkle with breadcrumbs, then add a few spoonfuls of duck fat.
Bake for 2 hours and 30 minutes to 3 hours, taking care to break up the crust that forms on the surface every 30 minutes.
