Duck and White Bean Cholent

Preparation info
  • Yield:

    4 to 6

    • Difficulty


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