Assembling Cassoulet:

Line bottom of Cassoulet pot with fresh strips of  pork rind 

Mix in with the beans the lamb stew, pork belly and reserved salt pork from preparing the Tarbais beans.

Also add and mix in the reserved paste from frying the Toulouse garlic sausages and the sieve contents from the lamb stew.

Assemble cassoulet in layers: with a slotted spoon, transfer about one third of the bean mixture to a heavy wide-mouthed 5–6 qt. cassoulet . 

Place the meat from the ham hocks on top of the beans and cover with sausages . Divide duck into pieces by separating drumsticks carefully from thighs. Arrange duck on sausages, and then spoon in remaining beans .       

Combine the liquor from cooking beans with the reduced liquid from ham hock preparation and from braised lamb preparation and adjust the seasoning for salt and pepper if needed. Add this combination of liquors to the cassoulet until the beans are just covered.

Any remaining  should
 be saved for basting if needed or making bean soup with leftovers.

First baking:

Preheat oven to 350

Bake, uncovered, until cassoulet comes to a simmer and a crust begins to form, about 1 hour.


 

Reduce heat to 250°  and cook for 3 hours, checking every hour
 or so to make sure cassoulet is barely simmering (a little liquid should be
 bubbling around edges of cassoulet). 

If cassoulet appears dry, break crust
 (browned top layer) by gently pushing it down with the back of a spoon, allowing a new layer of beans to rise to the surface.  Add just enough reserved bean cooking liquid (or water) to moisten beans.


 

Remove cassoulet from oven. Allow to cool
 completely, then cover with a lid or aluminum foil and refrigerate overnight
 or 48 hours

Final baking:

Remove cassoulet
 from refrigerator and allow to warm to room temperature for at least 45
 minutes


 

Meanwhile, preheat oven to
 350°. 


 Bake for 1 hour. 


 

When cassoulet begins to simmer, break crust and add enough warm bean liquor to just cover beans (about 1 cup).


 

Reduce heat to 250°  Bake, breaking crust and adding water as
 needed, for 2 hours. 


 

If, and really when, excessive fat is evident above bean mixture, pour it off if you are using a cassoulet pot or spoon it off otherwise. Save this fragrant and flavorful fat by all means for whatever dish you subsequently make needs oil.

Meanwhile make croutons with baguette and then grind in food processor to make crumbs. 

Add ground croutons evenly across Cassoulet  and bake for 45 minutes additional minutes and Broil for final 15 minutes until breadcrumbs have formed a nice brown crust.

Cassoulet is done when beans are creamy and skins still intact. Cook additional time until conditions are met.

Remove cassoulet from oven and allow to
 rest for 15–20 minutes. 


 

Serve cassoulet from the pot, breaking
 the crust at the table.