Cover with water and salt, and soak overnight. Drain.
Preheat oven to 300°F.
In a medium Dutch oven, heat duck fat or oil over medium heat.
Add pancetta and cook for 5 minutes. Remove from pan.
Add sausages and brown well on all sides. Remove.
Add onions and carrots, cooking until onions are lightly browned or about 8 minutes.
Add the garlic and tomatoes and cook another 2 minutes.
Add the white wine to deglaze, scraping any brown bits from the bottom. Cook until reduced by half.
Return the sausage and pancetta to the pot. Add the beans, herbs, stock and the duck legs. Alternatively, pull the duck meat from the bones and add to the pot.
Cover and bake until beans are tender, about 2 ½ hours.
Slice sausages, return to cassoulet, and serve.
Photo: Kathy Jollimore
To make duck confit, trim excess fat off 2 duck legs, then combine 2 tbsp salt, 1/4 tsp pepper, 3 cloves of garlic (minced), 2 crushed juniper berries, 2 sprigs thyme (leaves removed) and 1 crumbled bay leaf. Rub all spices over the duck. Place duck and seasoning in a plastic bag or container. Refrigerate for 24-48 hours. Preheat oven to 300°F. In a small casserole dish, combine duck legs and 2 cups of melted duck fat. The legs should be mostly submerged. Bake until the meat easily pulls apart from the bone, about two hours. If using immediately, remove legs from the fat, scraping off any excess. Place skin side down in a skillet. Heat over medium-high heat. Cover and cook until the skin is crisp, 8-10 minutes. To store and use later, remove legs from fat. Strain fat then pour over the legs. Cool to room temperature then refrigerate up to three weeks.