Name: Duck and White Bean Cholent
Yield: Yield: 4 to 6 Servings
Cuisine: United States
Ingredients: 1½ cups dried white beans (about 12 ounces) such as cannellini or great Northern, washed, picked over, soaked overnight in cold water to cover by at least 2 inches, and drained; 1 tablespoon olive oil; One 4 ½- to 5 ½-pound fresh duck (or, if unavailable, thawed frozen), cut into eighths, wingtips, tailbone, and neck removed; Salt and freshly ground black pepper; 8 large garlic cloves, coarsely chopped; 1 cup chopped shallots; 10 to 12 pitted prunes, quartered; 1 cup dry red wine; 2 tablespoons chopped fresh rosemary leaves; 4 large waxy potatoes, peeled and cut into quarters, or 6 medium, halved; 1 tablespoon chopped fresh sage; 2 teaspoons grated orange zest; About 6 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 2 to 3 teaspoons grated lemon zest; 2 teaspoons minced or pressed garlic; 1 tablespoon finely chopped fresh rosemary leaves; 2 tablespoons finely chopped fresh parsley, preferably flat-leaf; ½ teaspoon salt

Preparation info

Yield:
4 to 6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This spoon-tender duck and creamy bean casserole is reminiscent of a fine cassoulet, to which it is no doubt related. European Jews wealthy enough to enrich their cholents—the stew that for many was the taste of Sabbath itself—with duck and goose found the lush flesh would remain succulent and tender even after the prolonged cooking from Friday afternoon to midday Saturday. Today, kosher confit d’oie (long-simmered preserved goose) is still sold in Jewish delicatessens in France for