Place the Dried White Beans (Haricot Lingot or Cannellini) in a large bowl, cover with cold water and soak overnight (or at least 8 hours). Drain and rinse before using.
Preheat your oven to 180°C (350°F). Pat the cubes of Pork Belly and Pork Shoulder dry and season lightly with salt and pepper.
Heat about 2 tablespoons of Goose Fat in a large heavy-bottomed Dutch oven over medium-high heat. Brown the pork belly and pork shoulder pieces in batches until deeply caramelized; transfer the browned pieces to a plate.
Add the chopped Onion (you can stud the onion with the whole Cloves for a traditional flavor) and sliced Carrot to the pot and sweat until softened. Add minced Garlic Cloves and cook for another minute until fragrant.
Return the browned pork pieces to the pot along with the Pork Rind (cut into large pieces). Stir in the soaked beans, then pour in enough Unsalted Chicken Stock to cover the mixture by about 2–3 cm (1 inch).
Add a bouquet garni made from Bay Leaves, Thyme Sprigs and Parsley Stems. Bring to a gentle simmer, cover partially, and cook on low heat for 1½–2 hours, or until the beans are tender but not falling apart; skim foam or excess fat as needed and add more stock or water if it gets too dry.
While the beans simmer, brown the Toulouse Sausage in a skillet until nicely colored; remove and keep warm. Also separate and flake the meat from the Duck Confit Legs and reserve the crispy skin and some of the fat.
When the beans are nearly tender, taste and season with Fine Salt and freshly ground Black Pepper. Fold in most of the sausage and shredded duck confit, reserving some pieces to arrange on top.
Transfer the cassoulet to an ovenproof dish if your pot isn’t oven-safe, nestle the remaining sausages and duck pieces on top, and dot with a little more goose fat or reserved duck fat for sheen.
Bake uncovered at 180°C (350°F) for 30–45 minutes until the surface is bubbling and a light crust has formed. If you like a deeper crust, let it brown a bit longer or break the surface and press it down once or twice during baking.
Remove from the oven and rest 10 minutes before serving. Skim any excess fat from the surface if desired and serve warm, spooning plenty of beans and meat into each bowl.
