Cassoulet for 100

Fill two very large pots with the chicken stock, add the beans, and boil for 20 minutes. Skim the surface of foam and allow beans to cool in the liquid.

Preheat the oven to 450F. Season ducks with 2 teaspoons of salt, 2 teaspoons of pepper, and 3 sprigs of thyme. Roast on racks for 30 minutes. Season geese with remaining salt and pepper, and sage. Roast on racks for 1 hour.

Bone the lamb and pork. Roast the bones in the oven for 30 minutes. Cut lamb and pork meat into 2-inch cubes. Melt 1/2 cup of duck fat in a very large skillet, and brown the lamb cubes one layer at a time. Continue with pork, adding duck fat as necessary. Continue with pancetta. Set meat aside.

Add remaining fat to the skillet and saute the garlic and onions until golden, 5 minutes. Add tomatoes, two bottles of wine, two sprigs of thyme, half the parsley, and 5 bay leaves. Simmer for 15 minutes, then add to the boiled beans.

Cut the breast meat from ducks and geese. Cut legs into two pieces; bone thighs. Cut off the wings and chop off the wing tips. Cut the breast and thigh meat into small pieces and set aside with drumsticks and wings.

Skim excess liquid off the top of the boiled beans and reserve. Wrap poultry carcasses, pork and lamb bones, leeks, carrots, cloves, and the remaining herbs into two cheesecloth packets. Place amid beans, and simmer for 2 hours, or until beans are almost tender. Cool 1 hour, and refrigerate overnight, uncovered.

The following day, preheat the oven to 350F. Bring bean mixture to a simmer, adding reserved bean liquid and the last bottle of wine. Poach the garlic sausage for 30 minutes, peel, and cut into 1/2 inch slices.

Remove the cheesecloth packets from the bean mixture. In two very large casseroles, layer the beans with the duck, goose, pancetta, pork, and lamb. Top with a layer of bread crumbs, parsley, and garlic. Bake for 2 to 3 hours, or until the topping has formed a light brown crust. Arrange garlic sausage on top, and serve hot.