Israeli Roast Duck (or Chicken)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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 vinegar
• 1 tablespoon orange marmalade

Recipe

• 1 rinse duck under cold water and pat dry inside and out. remove excess fat from the bird.
• 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 in a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
• 4 preheat oven to 350°f.
• 5 place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
• 6 roast duck 30 minutes then remove from oven. pour off fat, prick skin again and baste with the orange juice mixture.
• 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 remove the duck to a platter and cover with foil. let stand 15 minutes.
• 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 bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
• 11 to serve, quarter the duck, or carve to your liking. serve the gravy on the side.