The day before, soak the beans in cold water and change the water two to three times.
In a casserole (minute), put 2.5 l of water, add the drained beans, 1 onion , 2 cloves of garlic, salted brisket, carrot slices, and the bouquet garni. Close the casserole and cook. As soon as the steam escapes, lower the heat and cook for 15 minutes more. Then open the casserole and reserve the beans with the broth, remove the rind and breast and reserve them. Clean the casserole.
Cut one duck leg into pieces and brown them in the casserole with the other leg and duck fat (adjust the quantity). Add the remaining three cloves garlic chopped, the tomato paste and 1 liter of cooking broth beans. As soon as the steam escapes, lower the heat and cook for about 18 minutes more
Open the casserole and add the drained white beans, confit, Toulouse sausage and sliced breast. Salt and pepper (be careful, not too much because the sausage and the breast can already be very salty). As soon as the steam escapes, lower the heat and cook for 15 minutes.
Arrange the cassoulet in an earthen dish. Sprinkle with bread crumbs and bake in the oven before serving.