“I grew up in an extended family. Aunts, uncles, cousins celebrated Rosh Hashanah with a stand-around lunch after the morning service at shul. Sliced apple dipped into honey symbolised the wish for a good, sweet year. An abundant table spread with every kind of herring. Chopped, pickled, Danish, mustard. Gefilte fish. Twin challah breads. A steaming tureen of chicken soup. Cholent – an overnight dish of beans, brisket and dumplings. Teiglach and lemon tea to finish. I’ve made some changes, but the memories remain.” – Phillippa Cheifitz
SLOW-BRAISED DUCK LEGS WITH BEANS
“A small nod to the traditional overnight cholent (slow-cooked stew), usually made with beans and brisket. I love duck – it’s lighter than brisket – but kept the beans.”
Serves 8
EASY
GREAT VALUE
Preparation: 30 minutes, plus overnight soaking time
Cooking: 3 hours
dried white kidney beans 500 g, soaked overnight
bay leaves 2
peppercorns a few
duck legs 8
olive oil 2 T
sea salt and freshly ground black pepper, to taste
medium onions 2, finely chopped brandy 3 T
sweet Kiddush wine ½ cup
dry red wine ½ cup
chicken stock 3 cups
garlic 1 head, halved horizontally
parsley 10 g, finely chopped, for sprinkling (optional)
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