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Soak the beans overnight and drain.
In a large pot, combine the beans, bay leaf, garlic, onion, whole clove, rosemary, thyme, and water. Bring to a boil and simmer until beans are tender.
In a separate pan, cook the bacon until crispy. Remove and set aside.
In the same pan, add diced onion, carrots, and celery. Cook until softened.
Add the diced tomatoes, herb de Provence, salt, and pepper to the vegetable mixture.
In a large baking dish, combine the cooked beans, bacon, sausage, duck confit, and vegetable mixture.
For the topping, melt butter and mix with crushed garlic, Panko breadcrumbs, parsley, salt, and pepper.
Spread the breadcrumb mixture over the cassoulet.
Bake in a preheated oven at 350°F for 2 hours, adding broth as needed, until the top is golden brown.