Preheat the oven to 200°C.
Cut the duck legs in half and shred the meat from the top halves.
Sauté garlic, shallot, and rosemary in duck fat within a casserole dish for 3 minutes.
Fry the pancetta for one minute until crispy.
Mix in the bay leaf, beans, cabbage, and chicken stock.
Stir in the butter to form an emulsion once the mixture is hot.
Add the parsley and shredded duck meat to the casserole.
Sear duck breasts skin-side down in an ovenproof pan for 5 minutes.
Flip the breasts and roast in the oven for 6 minutes.
Rest the duck breasts for 8 minutes before slicing.
Brown the trimmed duck legs in a pan with honey for 2 minutes.
Serve the cassoulet topped with sliced breast, glazed leg, and duck jus.