Prepare the Beans:

Soak the white beans overnight in cold water.
Drain and rinse the beans, then place them in a large pot. Cover with fresh water, bring to a boil, reduce heat, and simmer until the beans are just tender, about 45-60 minutes. Drain and set aside.

Brown the Meats:

Preheat the oven to 325°F (160°C).
In a large Dutch oven or oven-safe pot, brown the duck legs or chicken thighs on both sides. Remove and set aside.
In the same pot, brown the pork chunks and sausages. Remove and set aside.

Sauté the Vegetables:

In the same pot, cook the bacon until crisp. Add the onion and garlic, sautéing until soft.

Assemble the Cassoulet:

Add the beans, meats, tomatoes, stock, wine, and bouquet garni to the pot. Stir gently to combine.
Bring to a simmer, then cover the pot and transfer it to the oven. Bake for 2-3 hours, checking occasionally to ensure it doesn't dry out (add more stock or water if necessary).

Add Breadcrumbs:

In the last 30 minutes of cooking, remove the lid and sprinkle breadcrumbs over the top. Bake uncovered to form a crust.

Serve:

Let the cassoulet sit for about 15 minutes before serving. Garnish with fresh parsley.