Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Israeli Roast Duck (Or Chicken) Recipe
    Lost? Site Map

    Israeli Roast Duck (Or Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Ilysse's Note:

    I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
    2. 2
      Season bird, inside and out, with salt and pepper and prick skin with a fork several times to allow fat to escape. Place orange quarters in cavity.
    3. 3
      In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
    4. 4
      Preheat oven to 350°F.
    5. 5
      Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
    6. 6
      Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
    7. 7
      Continue cooking, basting it and pouring off the fat every 20 minutes until it is well browned and skin is crisp, 1 1/2 hours or until it is done.
    8. 8
      Remove the duck to a platter and cover with foil. Let stand 15 minutes.
    9. 9
      Pour off all but 1 tablespoon of the fat from the pan. Stir in flour. Cook, stirring and scraping the drippings from the pan about 2 minutes. Stir in remaining orange juice, chicken stock, vinegar and marmalade.
    10. 10
      Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
    11. 11
      To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.

    Ratings & Reviews:

    • on November 28, 2010

      55

      This was the most amazing tasting duck I have ever had. We cooked the recipe as is, with duck, and I swear I almost could have had the leftover gravy with a straw. I would recommend it to anyone and everyone!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Israeli Roast Duck (Or Chicken)

    Serving Size: 1 (732 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1242.1
     
    Calories from Fat 560
    45%
    Total Fat 62.3 g
    95%
    Saturated Fat 16.7 g
    83%
    Cholesterol 773.1 mg
    257%
    Sodium 557.2 mg
    23%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 14.3 g
    57%
    Protein 141.2 g
    282%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites