Cholent, a Jewish bean stew: my style!
Soak the beans overnight.
Add the duck fat (or butter), chopped carrot, celery, onion, garlic, bay leaves, cloves and bay leaves to a large pan.
Place it over medium heat until the fat or butter has melted. Stir well and cook for 4 minutes. Strain the soaked beans and then add them to the pan also.
Give the ingredients a good stir. Then add the stock and paprika. Season with a good dash of pepper.
Cover and place the dish in a preheated oven at 320°F (160°C) for an hour. Then add the confit duck leg and wheat berries.
Give it a good stir. Bake the beans uncovered for about 45 minutes. After that shred the confit duck up and remove skin and bones. Add the meat back to the beans and stir. Add extra water if necessary.
Then place the cholent uncovered in the hot oven for another 30 minutes. In the end check the seasoning and add extra pepper or salt to taste. Remove the clove and bay leaves. Scoop the cholent onto deep plates and drizzle with the remaining cooking liquid. Garnish with the chopped dill and sliced gherkins.