Drain the soaked beans. Place in a large pot with the stock, halved onion and carrot, the 4 whole garlic cloves, bouquet garni and pork rind. Bring to a simmer; cook gently for 90 minutes until the beans are tender but hold shape. Salt to taste at the end. Discard the onion, carrot and bouquet garni.

Preheat oven to 160°C fan-forced.

Heat duck fat in a wide pan over medium-high. Brown the sausages for 3 minutes per side. Set aside. Brown the pork shoulder cubes (if using) hard, 4 minutes per side. Brown the duck confit legs skin-side down for 4 minutes until the skin crisps. Set everything aside.

Mix the breadcrumbs, parsley, crushed garlic and olive oil in a bowl until well coated.

Layer in a wide cassole or oval baking dish: half the beans, all the meat (sausages cut in half, pork cubes, duck legs), then the rest of the beans. Add enough bean cooking liquid to come three-quarters up the surface.

Sprinkle the breadcrumb mixture evenly over the top. Bake 45 minutes until the crust is amber.

Push the crust back into the beans with the back of a wooden spoon. Bake another 30 minutes. Push again. Bake another 30 minutes. The final crust should be thick, layered and crisp on top.

Rest 15 minutes before serving. Spoon onto warm plates with crusty bread on the side.