Beans
1 lb Dried large white beans (such as Great Northern)
1 lb Dried red kidney beans
2 lb Smoked ham hocks (about 4 medium)
7 cn (14 1/2-oz) beef broth
1 cn (14 1/2-oz) diced peeled tomatoes, drained
1 tb Minced garlic
1 ts Ground allspice
2 10-oz packages frozen large lima beans, thawed
Meats And Leeks
1 5-lb duckling (thawed if frozen), cut into 8 pieces 2 1/4 ts Ground allspice
2 lb Trimmed lamb shoulder or lamb stew meat, cut into 1-inch pieces
1 1/2 lb Pork tenderloin, cut into 1-inch pieces
6 lg Leeks (white and pale green parts only), coarsely chopped (about 12 C)
2 c Dry white wine
Assembly
1 lb Fully cooked low-fat smoked turkey sausage, cut into 1/4-inch-thick pieces
4 tb Chopped garlic
3 tb Chopped fresh rosemary OR 1 tb Dried
3 tb Chopped fresh thyme OR 1 tb Dried
8 sm Bay leaves, finely chopped
4 tb Cognac or brandy
2 14 1/2-oz cans diced peeled tomatoes, drained
Topping
1/4 c Olive oil
4 c Fresh French breadcrumbs
3 c Chopped seeded tomatoes
1/2 c Chopped fresh parsley
Balsamic vinegar
BEANS: Place white beans and red beans in large pot. Add enough cold water to cover by 4 inches. Bring to boil over high heat; boil 2 minutes. Remove from heat. Cover and let beans stand 1 hour.
Drain beans. Rinse well and return to pot. Add ham hocks and next 4 in- gredients. Season with pepper. Bring to simmer over high heat. Reduce heat to medium-low; simmer until beans are tender but not soft, stirring occasionally, about 50 minutes. Add lima beans. (Can be made 1 day ahead. Cool 1 hour. Refrigerate beans in their cooking liquid.)
MEATS AND LEEKS: Heat heavy 12-quart Dutch oven over medium-high heat. Season duck with 3/4 t allspice, salt and pepper. Cook duck in batches in Dutch oven until brown on all sides, about 20 minutes per batch. Return all duck pieces to Dutch oven; cover and cook duck until tender, turning occasionally, about 15 minutes. Using tongs, transfer duck to large bowl. Season lamb with 3/4 teaspoon allspice, salt and pepper. Fry lamb in duck drippings in same Dutch oven until brown, about 6 minutes. Using slotted spoon, transfer lamb to another bowl. Season pork with remaining 3/4 t allspice, salt and pepper. Fry pork in same Dutch oven until brown, about 6 minutes. Using slotted spoon, transfer pork to another bowl. Spoon off and discard all but 2 T duck drippings.
Add leeks to same Dutch oven and saute over medium-high heat until gold- en, scraping bottom of pot occasionally, about 10 minutes. Add wine; boil until reduced to glaze, scraping up browned bits, about 5 minutes. Transfer leek mixture to small bowl. Set aside.
Discard ham hocks from beans. If necessary, rewarm bean mixture over medium-low heat just until heated through, stirring frequently. Using slotted spoon, transfer 2 C beans to processor. Add 1/2 C bean cooking liquid to processor and puree. Add bean puree to leek mixture and mix well.
ASSEMBLY: Preheat oven to 375'F. Using slotted spoon, transfer 4 C beans to 12-quart Dutch oven. Arrange half of duck, lamb, pork and sausage over. Sprinkle with half of garlic, rosemary, thyme and bay leaves. Sprinkle with half of Cognac. Spoon 1 can drained tomatoes over. Spoon half of leek-bean mixture over. Season with salt and pepper. Repeat layering with 4 C beans, meats, garlic, herbs, bay leaves, Cognac, tomatoes and leek-bean mixture. Season with salt and pepper. Top with remaining beans. Pour remaining bean cooking liquid over.
Cover cassoulet and bake 1 1/2 hours. Uncover and bake until juices thicken, pressing every 30 minutes to submerge crisp top layer, about 1 1/2 hours longer. (Can be prepared 4 days ahead. Cool 1 hour. Refrigerate; cover when cold. Before continuing, rewarm covered cassoulet in 400'F oven 1 1/2 hours. Uncover and cook until bubbling and heated through, about 45 minutes more.)
TOPPING: Heat oil in heavy large skillet over medium heat. Add breadcrumbs saute until crisp and golden, about 8 minutes. Set aside. Mix tomatoes and parsley in bowl. Season with vinegar, salt and pepper. Serve cassoulet, passing breadcrumbs and tomato mixture separately.