search saves

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
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Ilysse
Contributor
@Ilysse
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ktendler
    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!
    Reply
  2. Ilysse
    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.
Advertisement