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Bring 5 quarts of water to a boil in a large saucepan and add the beans. Remove from heat and let soak for 1 hour. Cut the bacon slab into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer. Cook for about 30 minutes. Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle. (I never use cheesecloth myself but turn to my old tea ball, which is around for only this purpose.) Add it, along with the bacon, to the beans; bring to a boil, then lower the heat to a gentle simmer. Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes. (Add water if necessary; ideally the beans will be moist but not swimming when they're done.) Taste and adjust the seasoning if necessary. Sprinkle the lamb with salt and pepper. Put 3 tablespoons reserved duck fat in a large pot over medium-high heat. When it's hot, add the lamb and brown the pieces well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat. Remove the duck confit from the refrigerator and scrape off the fat; debone and shred the meat. Add the meat and garlic cloves to the pot with the lamb, along with 2 cups duck stock, tomatoes, chopped garlic and cayenne. Bring to a boil, then reduce the heat to a gentle simmer; cover. Cook, stirring occasionally, until the lamb is very tender, 1 to 1.5 hours. Taste and adjust the seasoning if necessary. When you're ready to assemble the cassoulet, discard the bouquet garni. Cut the fat from the meat and cut the meat into small pieces. Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; dont wash out the pan. Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
Record your recipes and experiments — organized cooking journal
Pre-measured whole spices — toast and grind your own garam masala
Whole sumac berries — steep for sumac lemonade, grind for spice
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
Record your recipes and experiments — organized cooking journal
Pre-measured whole spices — toast and grind your own garam masala
Whole sumac berries — steep for sumac lemonade, grind for spice