Quick Cassoulet - serve 12

4 lb duck
1 lb garlic farmers sausage
1 tsp vegetable oil
4 cloves garlic, minced
2 onions, coarsely chopped
1/2 cup dry white wine
1 can(28 oz) crushed tomatoes
1/2 tsp dried thyme and savory
2 bay leaves
Pinch granulated sugar, salt and pepper
4 cans(19 oz) white pea beans
2 cups fresh bread crumbs
1/3 cup chopped fresh parsley

Remove any loose fat from duck, cut duck into small serving-size pieces and set aside.
Place backbone, wing tips, neck and giblets in medium saucepan. Cover with 3 times as much cold water, bring to boil.
Reduce heat to medium-low, simmer, partially covered, for 1 hour. Set aside.
Meanwhile, cut sausage into 1/2-inch thick slices. In large flameproof casserole, heat oil over medium-high heat, brown sausage for 5 minutes. Remove with slotted spoon, drain on paper towels.
In same casserole, in 2 batches, brown duck pieces well on all sides to render as much fat as possible. Remove duck and set aside.
Pour out and reserve all but 2 tbsp drippings.
Add garlic and onions to casserole, cook, stirring, over medium heat for 5 minutes. Stir in wine, bring to boil, scraping up brown bits from bottom of pan.
Stir in tomatoes, thyme, savory, bay leaves, sugar, and salt and pepper to taste.
Return sausage and duck pieces to pan, bring to boil. Cover and reduce heat to medium-low, simmer for 1 1/2 hours or until meat is very tender, stirring often.
Drain and rinse beans, add to casserole along with enough duck stock(1 cup) from simmering bones to make very moist, but not soupy, mixture. Discard bay leaves.
In mediumbowl, combine bread crumbs, parsley and 1/4 cup reserved drippings, sprinkle evenly over casserole.
Bake, uncovered, in 350 F oven for about 45 minutes or until bubbly and golden-brown crust has formed.