Claudettes Classic Cassoulet

Thinly slice the bacon and guanciale into small strips.
Medium dice the carrot, celery and onion and thinly slice the garlic.
Clean the thyme, rosemary and sage and chop them together finely.
Start by sauteing off the pork shoulder in olive oil and season with salt and pepper.
It may have to be done in batches.
Cook it in a large enough dutch oven because the whole dish will be cooked in the same pot.
After the pork is browned, remove from pot and set aside.
Pour off the oil if it is burnt.
If not, keep the oil in.
Add the mirepoix and cook until it starts to brown, then add the garlic and wine and let it reduce by half.
Add the cooked pork back into the pot and add the stock, bring to a boil and reduce to simmer.
Skim off any impurities that will rise to the top, check the seasoning and boil for a few hours.
This will take some TLC and sporadic stirs.
In the meantime, make small meatballs with the sausage.
Pan sear the outside until brown but not cooked all the way through and set aside.
Once the duck legs are room temperature, remove the skin and pull the meat off the bone.
Set aside.
After about an hour of cooking time and skimming the fat off the stew, add the herbs, check the seasoning and continue to cook until the pork is tender.
Before serving, add the meatballs, duck leg meat and (cooked) flageolet beans.
Serve in bowls and sprinkle with the breadcrumbs.