Start by soaking the white beans overnight in water. The next day, drain and rinse them before setting them aside for later.

In a large Dutch oven or heavy pot, add the duck legs and sausage. Cook over medium heat until browned on all sides, approximately 5-7 minutes per side. Remove the meats and set them aside.

In the same pot, add the diced onion and garlic. Sauté until soft and golden, about 3-5 minutes.

To the pot, add the soaked beans, browned meats, thyme, bay leaf, and chicken stock. Stir everything together, ensuring that the beans and meats are submerged.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, stirring occasionally to prevent sticking and adding more stock or water if necessary.

Once the beans are tender and the meat is falling off the bone, taste and adjust the seasoning.

Traditionally, cassoulet is served with rustic bread for dipping, allowing you to savor every last bit of the delicious sauce.