In an 8- to 10-quart Dutch oven, combine beans with enough water to cover. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover; let stand for 1 hour. Drain beans; rinse.
In the same Dutch oven combine drained beans, the 4-1/2 cups cold water, bouillon granules, and cloves. Add bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. Discard bay leaves.
Meanwhile, in a large skillet brown the duckling or chicken in hot oil (omit oil if duckling or chicken is not skinned) over medium-high heat about 10 minutes or until brown, turning occasionally. Remove duckling or chicken from skillet, reserving drippings in pan.
Cook pork in the reserved drippings for 5 to 6 minutes or until brown; remove pork. In the same skillet cook lamb or beef for 8 to 10 minutes or until brown. Remove meat; drain fat from skillet.
In the same skillet cook onion wedges and carrot about 5 minutes or until tender. Add garlic; cook for 30 seconds more. Add pork, lamb or beef, and onion mixture to bean mixture in the Dutch oven; stir to combine.
To the same skillet add 1/4 cup of the white wine. Heat and stir to scrape up browned bits in bottom of skillet. Add to Dutch oven along with the remaining 1 cup wine, undrained tomatoes, thyme, and pepper. Arrange duckling or chicken pieces atop. Bring to boiling; reduce heat. Cover and simmer for 1 hour. (At this point, mixture can be cooled, then stored in the refrigerator, covered, for up to 3 days.)
Bake, covered, in a 375 degree F oven for 45 minutes (1 hour, if chilled). Combine bread crumbs, margarine or butter, and parsley. Sprinkle atop cassoulet; bake, uncovered, 15 to 20 minutes more or until crumbs are brown. Makes 10 servings.