Prepare the vegetables: Thinly slice 1 large yellow onion (about 125 grams) into even slices. Dice 2 to 3 carrots (about 200 grams) for even cooking. Peel and crush garlic cloves with the side of a knife to release their flavor.

Soak the beans: Place 2 cups dried white beans (about 300 grams) in a large bowl filled with cold water. Let soak for at least 8 hours or overnight to fully rehydrate.

Preheat the oven: Preheat your oven to 400°F (200°C) to ensure even cooking of the cassoulet.

Cook the beans: In a pot, combine the drained beans, sliced onions, diced carrots, and crushed garlic. Add enough beef stock to cover the ingredients. Bring to a boil, then reduce the heat. Add a bay leaf and half a sprig of thyme. Simmer gently for about 1 hour, or until the beans are tender but not falling apart.

Caramelize the smoked pork belly: Cut 2.5 oz smoked pork belly (about 75 grams) into medium pieces, about 3/4 inch (2 cm) each. Heat a skillet with a little oil over medium heat, then add the pork belly pieces. Brown on both sides until caramelized and slightly crispy.

Prepare the sausages: Season the sausages with salt and pepper, then place them in the same skillet as the pork belly. Brown the sausages on all sides until they are nicely colored and cooked on the outside.

Assemble the cassoulet: In a baking dish, evenly spread the cooked beans and drained vegetables. Arrange the pieces of smoked pork belly and sausages on top of the beans, making sure to distribute everything evenly.

Add the broth: Place 2 duck confit legs (about 9 oz/250 grams total) on top, pressing them slightly into the beans. Pour enough of the bean cooking broth to cover all the ingredients and fill the dish halfway up.

Bake: Cover the baking dish with aluminum foil to prevent the cassoulet from drying out. Place in the preheated oven and bake for 2 to 3 hours, removing the foil for the last 30 minutes to allow the top to brown.

Finish: Check that all the ingredients are fully cooked and the broth has reduced to form a creamy sauce. Serve the cassoulet hot in shallow bowls, making sure to distribute the meats, beans, and sauce evenly.