Drain the soaked beans and place them in a large pot. Cover with fresh water, bring to a boil, then simmer for 45 minutes until tender. Drain and set aside.

In a large Dutch oven, brown the pork shoulder cubes over medium heat until golden. Remove and set aside.

In the same pot, brown the sausages on all sides. Remove and slice into thick pieces once cooled.

Add the chopped onion, carrots, and garlic to the pot. Sauté until softened, about 5 minutes.

Return the pork and sausages to the pot. Add the cooked beans, duck confit, bouquet garni, and chicken stock. Season with salt and pepper.

Bring to a simmer, then transfer to a preheated oven at 300°F (150°C). Cook uncovered for 3 hours, occasionally pressing the breadcrumbs into the top to form a crust.

Remove the bouquet garni before serving. Let the cassoulet rest for 10 minutes to allow flavors to meld.