| 1 | Place beans in a large saucepan. |
| 2 | Add enough cold water to cover by 3" and let soak overnight. |
| 3 | Drain beans. |
| 4 | Return beans to saucepan. |
| 5 | Add 8 cups stock, 4 cups water, carrots and half of chopped onions. |
| 6 | Bring to a boil. |
| 7 | Reduce heat and simmer 30 minutes. |
| 8 | Add sausage, bacon, 1/3 of the garlic, parsley sprigs, 2 bay leaves and 1 ts thyme. |
| 9 | Simmer until beans are just tender, stirring occasionally, about 20 minutes longer. |
| 10 | Discard bay leaves and parsley. |
| 11 | Remove sausage. |
| 12 | Cook slightly. |
| 13 | Cut sausage into ? thick rounds. |
| 14 | Transfer sausage to a large bowl; cover and refrigerate. |
| 15 | Drain beans; reserve cooking liquid. |
| 16 | Preheat oven to 325°F. |
| 17 | Place ducks on rack in roasting pan. |
| 18 | Pierce skin (not meat) with fork. |
| 19 | Roast until ducks are cooked through and legs move easily, pouring off fat in pan and reserving 1/3 cup fat, about 2 hours. |
| 20 | Cool ducks completely. |
| 21 | Cut off duck legs and reserve. |
| 22 | Discard duck skin and fat from breasts and thighs. |
| 23 | Cut breast and thigh meat into ? to ? pieces. |
| 24 | Add cut-up duck meat to sausage in bowl. |
| 25 | Cover meat mixture and duck legs and wings separately; refrigerate until ready to use. |
| 26 | Heat 1/3 cup reserved duck fat in a heavy large skillet over high heat. |
| 27 | Add half of lamb and brown well. |
| 28 | Using a slotted spoon, remove lamb and add to meat mixture. |
| 29 | Repeat with remaining lamb. |
| 30 | Season meat mixture with salt and pepper. |
| 31 | Reduce heat to medium-low. |
| 32 | Add remaining onions and garlic to skillet and cook until onions are tender, stirring occasionally, about 8 minutes. |
| 33 | Add 1 cup bean cooking liquid and bring to a boil, scraping up any browned bits. |
| 34 | Transfer mixture to a heavy large saucepan. |
| 35 | Add remaining bean cooking liquid, tomatoes, wine, 2 ts thyme and 1 bay leaf. |
| 36 | Cook sauce over medium heat until reduced to 7 cups, stirring occasionally. |
| 37 | Spread 1/3 of beans in the bottom of a 10 quart dutch oven or divide between 2 5 quart dutch ovens. |
| 38 | Season generously with salt and pepper. |
| 39 | Top with half the meat mixture. |
| 40 | Sprinkle with ?cup parsley and 1 ?ts thyme. |
| 41 | Top with 2 1/3 cups sauce. |
| 42 | Spread 1/3 of the beans over. |
| 43 | Season generously with salt and pepper. |
| 44 | Top with remaining meat mixture. |
| 45 | Sprinkle ?cup parsley and remaining 1 ?ts thyme over. |
| 46 | Top with 2 1/3 cups sauce. |
| 47 | Spread remaining beans over. |
| 48 | Season generously with salt and pepper. |
| 49 | Pour remaining 2 1/3 cups sauce over. |
| 50 | Top with duck legs and wings. |
| 51 | Preheat oven to 350°F. |
| 52 | Cover casoulet and bake until heated through, adding enough reserved tomato juices and/or remaining stock as necessary if mixture seems dry, about 2 hours. |
| 53 | Sprinkle with remaining ?cup parsley. |
