Soak the white beans in a large bowl covered with water overnight.

Drain beans and transfer them to a large pot along with bay leaves, whole cloves, and peeled onion. Cover with fresh water, bring to a simmer, and cook until the beans are tender but not mushy, about an hour.

In a Dutch oven, heat the duck fat over medium heat. Add pork shoulder and sausage, searing them until browned.

Once browned, place the duck confit legs skin-side down in the same pot and cook until the skin is crispy and golden. Set aside with the other meats.

Add chopped onion, diced carrots, celery, and minced garlic to the pot. Sauté until the vegetables soften.

Pour in the chicken stock, scrape the bottom of the pot, and return the seared meats and cooked beans to the pot. Add enough stock to cover everything.

Lower the heat and let the cassoulet simmer gently for 1 hour.

Preheat your oven to 160°C (325°F) and transfer the Dutch oven to the oven. Bake uncovered for 2 hours, stirring occasionally, but stop stirring for the last 30 minutes.