Begin by sealing the pork belly and sausages in a heavy-based pan with a little olive oil until they are browned and have developed colour. Remove from the pan and set aside.

In the same pan, render the pancetta until golden and some fat has been released. Add the shallot, garlic, celery, and the carrot, then cook for a few minutes.

Deglaze the pan with the red wine and simmer briefly to reduce. Add the crushed tomatoes, white beans, duck jelly or stock, and stir well. Return the pork belly and sausages to the pan, along with the duck legs.

Tie together the thyme, rosemary, sage, and bay leaves with kitchen twine and submerge them into the stew.

Bring the mixture to a gentle boil on the stovetop, then cover and transfer to a preheated oven at 150°C. Cook for 1½ hours until the meat is tender and the flavours are well combined.

When ready to serve, remove the herb bundle and scatter the toasted breadcrumbs generously over the top of the cassoulet. Serve hot, ideally with crusty bread and a glass of dry red wine.