Name: Duck and White Bean Cholent
Yield: Yield: 4–6 servings
Ingredients: 1 cup chopped shallots; 8 large garlic cloves, peeled and coarsely chopped; Salt and freshly ground black pepper; 2 teaspoons grated orange zest; 2–3 teaspoons grated lemon zest, or to taste; 2 tablespoons chopped fresh rosemary; 2 teaspoons minced or pressed fresh garlic; 1 cup dry red wine; 1 tablespoon chopped fresh sage; About 6 cups homemade chicken broth, or good-quality low-sodium canned; 2 tablespoons finely chopped fresh parsley, preferably flat-leaf; ½ teaspoon salt; 1½ cups (about 12 ounces) dried white beans, such as cannellini or Great Northern, washed, picked over, soaked overnight in cold water to cover by at least 2 inches, and drained; One 4½- to 5½-pound fresh duck (or thawed frozen), wingtips, tailbone, and neck removed; 1 tablespoon olive oil; 4 large waxy potatoes, peeled and cut into quarters, or 6 medium, halved (2–2½ pounds); 1 tablespoon finely chopped fresh rosemary; 10–12 pitted prunes, quartered

Preparation info

Yield:
4–6
servings

Difficulty
Medium

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