Duck and White Bean Cholent

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Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

This meltingly 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 cholent—the stew that for many was the taste of Sabbath itself—with duck and goose found their 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