SHANA TOVAH
Duck legs provide a lighter variation on the traditional brisket.
The chicken wings used to make this golden broth can be used later - brush with honey and sriracha and grill over a high heat.
“Perfect with a squeeze of lemon on a warm spring day”
“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
