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servings:

A holiday open house is the perfect opportunity to serve this hearty, robust French dish.

• 8 quarts (32 cups) homemade or store-bought low-sodium chicken stock
• 8 pounds Tarbais beans, washed and drained
• 9 sprigs fresh thyme
• 3 (5-pound) Peking ducks
• Coarse salt and freshly ground black pepper
• 1 (10-pound) goose
• 10 fresh sage, leaves
• 2 (6-pound) bone-in legs of lamb, deboned and cut into 2-inch cubes, bones reserved
• 1 (6-pound) bone-in pork loin, deboned and cut into 1 1/2-inch cubes, bones reserved
• 1 cup duck fat, plus more as needed
• 2 1/2 pounds pancetta, cut into 1/2-inch cubes
• 5 pounds onions, chopped
• 8 cloves garlic, finely chopped
• 2 (32-ounce) cans whole plum tomatoes, drained
• 2 (750 mL) bottles dry white wine, such as Sauvignon Blanc
• 1 small bunch fresh flat-leaf parsley
• 4 leeks, light-green and white parts only, washed and chopped
• 5 whole cloves
• 4 carrots, peeled and cut into large pieces
• 4 fresh bay leaves
• 5 pounds garlic sausage
• 8 cups fresh white breadcrumbs
• 2 cups fresh flat-leaf parsley, finely chopped
• 10 cloves garlic, very finely chopped
• 1/3 cup duck fat

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