Saute the bacon and sausage together. When the bacon is almost crisp, add in the smoked ham pieces. When everything is nice and brown remove to a bowl and set aside.

In a medium skillet over medium heat half of the olive oil and the onions and the garlic cloves. Cook very slowly until the onions have caramelized. This can take around 25 minutes.

Add in the beans, the tomatoes, thyme, nutmeg, salt and pepper to taste. Add in the chicken broth and turn the heat up to a medium high and simmer. Using a potato masher mash about 1-2 cups of the beans. You can either remove them to another bowl and mash or mash against the side of the pan. This will thicken the mixture.

To this pot of beans add in the sautéed meats, the duck, and the onions. You can either serve this now over your toasted bread or corn bread or put in the oven. I put mine in the oven for about an hour so it would cook down like a traditional cassoulet.

When ready to serve cut a thick slice of the country style bread and toast on both sides. If you want to try it with cornbread then make your cornbread in a shallow sheet pan so it doesn’t rise over 1”. Either way you serve this top your baked cornbread or toasted country bread with about 1 cup of the bean mixture.