Duck Confit Cholent

Ingredients

• •4 duck legs
• •2 tsp kosher salt
• •1 tsp black pepper
• •1 cup duck fat or olive oil
• •1 cup dried beans, soaked overnight
• •1/2 cup pearl barley
• •4 potatoes, peeled and halved
• •2 onions, sliced
• •2 cloves garlic, minced
• •1 tsp paprika
• •6 cups stock or water

Instructions

1. 1

   Season the duck legs with salt and pepper and let them cure briefly in the refrigerator.

2. 2

   Slow-cook the duck legs submerged in duck fat or oil at low heat until tender; set aside.

3. 3

   Place the soaked beans, barley, potatoes, onions, garlic, and paprika in a heavy pot.

4. 4

   Add stock or water to cover and bring just to a simmer.

5. 5

   Nestle the duck confit legs into the pot.

6. 6

   Cover tightly and cook at very low heat overnight, or in a low oven, until everything is tender and deeply melded.

7. 7

   Check the liquid level once or twice and add a little water if needed.

8. 8

   Serve the cholent hot, with one duck leg per portion if possible.