Duck Cholent - Boys of Cooking
A dish prepared by Jews of eastern Europe, usually with beef, updated with duck and red wine. Perfect for dinner on a cold winter night.
Ingredients
- 4 duck leg quarters
- 1 cup dry cannellini beans
- ½ cup pearled barley
- 4 small to medium potatoes
- 1 TBL olive oil
- 1 small onion
- ½ head of garlic
- 1 branch of fresh rosemary or ½ TBL dried rosemary
- several stems of fresh thyme or ¾ tsp dried thyme
- 1 cup dry red wine
- 4 cups of duck or chicken stock
- parsley, for garnish
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