Toulousain cassoulet - Le Coup de Grâce

Ingredients

• 3 cups uncooked small white navy beans
• 750ml Don de Dieu beer by Unibroue
• 1/4 cup maple sirup
• 1 tablespoon salt
• About 6-8 cups water (enough to cover with at least 2 inches)
• 1.2 kg picnic pork shoulder skin removed, cut in big cubes
• 2 tablespoons duck fat (or olive oil)
• 2 big red onions, finely chopped
• 3 celery sticks, sliced
• 3 big carrots, peeled, cut lengthwise then sliced
• 6 garlic cloves, finely chopped
• Olive oil
• 375g smoked bacon, cut in big chunks
• 2 tablespoons tomato paste
• 1 cup white wine
• 3 cups chicken broth
• 1 bouquet garni (8 chive sprigs, 5 thyme sprigs, 3 bay leaves, 1 sage sprig with about 5-6 leaves, all well tied together)
• 1 can 796ml diced Italian tomatoes
• 4 confit duck legs from Lac Brôme
• 5 big pork and garlic sausages (I used my homemade leeks and beer Bratwurst!!! OH MY GOD!!!)
• A handful fresh parsley, chopped
• Salt and ground pepper