Israeli Roast Duck (Or Chicken)
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.
- Ready In:
- 1hr 50mins
- 1 (5 -6 lb) ducklings
- salt and pepper
- 1⁄2 orange, quartered
- 1 tablespoon light brown sugar
- 3⁄4 cup orange juice
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 tablespoon flour
- 3⁄4 cup chicken stock or 3/4 cup water
- 1 tablespoon cider vinegar or 1 tablespoon distilled white vinegar
- 1 tablespoon orange marmalade
- Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
- 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.
- In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
- Preheat oven to 350°F.
- Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
- Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
- 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.
- Remove the duck to a platter and cover with foil. Let stand 15 minutes.
- 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.
- Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
- To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.