"Here, the cholent -- an overnight-simmered, traditional Jewish dish of meat and vegetables -- is treated to herbs and brighter flavors.
The recipe comes from Gidon van Emden, who has worked as a cook and kashrut (kosher) supervisor on three continents, and now works for KOLfoods.com in Silver Spring as the company's customer experience manager. The Amsterdam native loves to create dishes that remind him of his Dutch roots." - Deb Lindsey for The Washington Post
- 4 lbs KOL Foods pastured, organic-fed duckling leg quarters
- 2 cups dried cannellini beans
- 8 medium-size potatoes (optional; if adding these, add 3 cups extra stock)
- 2 Tbs. olive oil
- 1 cup coarsely chopped sweet onion
- 1 small head garlic, peeled and coarsely chopped
- 2 Tbs. fresh or 3 tsp. dried rosemary
- 1 Tbs. fresh or 1 ½ tsp. dried savory
- 1 Tbs. fresh orange zest
- Salt and coarsely ground black pepper, to taste
- 2 cups dry red wine
5‐6 cups duck, chicken or vegetable stock at room-temperature (If you use stock that is very hot or boiling, the cooking will go faster, so add about 50-70% more.)
chopped parsley for garnish
Place the dried cannellini beans in the bottom of a slow cooker. Place the potatoes on top of the beans, if adding them. Heat the oil in a large skillet. Brown the duck pieces on medium‐high heat on both sides, rendering as much of the fat as possible. set the browned pieces on a plate. Remove the skin if desired.
Remove all but 1 tbsp. of fat from the skillet and reserve. Brown the chopped onion in the remaining fat until golden. Add the garlic and cook for a minute or two. Transfer the onions and garlic to the slow cooker, spreading them over the beans. Arrange the duck pieces over the onion‐garlic mixture and sprinkle with rosemary, savory, orange zest, salt and pepper. Pour the wine over the mixture. Add just enough stock to cover.
Cover and cook at least 10 hours or overnight on the lowest heat setting without stirring. The duck meat may be removed from the bones just before serving. Garnish with parsley.