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DIRECTIONS

Drain and rinse the beans and drain again.
Transfer the beans to a large ovenproof casserole. Stick four cloves into each of the onions and add them to the casserole with the bay leaves, garlic, 5 cups of beef broth, and 2 cups of water. Simmer, partially covered, until the beans are tender, 50 minutes to 1 hour. Drain and reserve about 2 cups of the cooking liquid. Discard the onions and bay leaves. Squeeze the softened garlic from its skin and reserve; set the beans aside. Preheat the oven to 350°.
While the beans are cooking, place the lamb, lamb bones, and duck in a roasting pan. Add 2 cups of the wine and roast for 1 to 1-1/4 hours, basting frequently. Drain the meat, reserve the cooking liquid, and set aside. Discard the bones.
Simmer the sausages for 5 minutes in water to cover. Drain, cut into 1-1/2-inch pieces, and set aside.
In a mixing bowl, mash the softened garlic with a wooden spoon to make a paste. Stir in the tomato paste, thyme, and reserved meat and bean-cooking liquid, the remaining wine and beef broth, and 1 cup water.
In the casserole, place a layer of one-third of the beans, half the lamb and duck pieces, half the sausages, the sprig of rosemary, and the pearl onions. Cover with another third of the beans, the remaining lamb and duck, the Canadian bacon, the remaining sausages, and finally, the remaining beans. Carefully pour the garlic-broth mixture over; the liquid should just cover the top layer of beans. Add freshly ground pepper to taste.
In a small bowl, toss the bread crumbs and parsley and sprinkle over the cassoulet.
Bake for 20 minutes. Push the crumbs into the cassoulet with the back of a spoon and return it to the oven. Bake for 40 more minutes, until the crumbs are crisp and brown and the cassoulet is bubbling. Serve at once.