Succulent Israeli Orange-Glazed Roast Duck (or Chicken)
Indulge in the rich flavors of this succulent Israeli Orange-Glazed Roast Duck, a dish that elevates any Hanukkah meal to a festive celebration. Originating from the cherished cookbook 'New Jewish Cooking' by Elizabeth Wolf Cohen, this recipe can also be easily adapted to a tender roast chicken, making it versatile for any occasion. The combination of zesty orange juice and a sweet, caramelized glaze enhances the natural flavors of the meat, resulting in a dish that is both satisfying and memorable. Serve alongside crispy latkes and homemade applesauce for a delightful feast that will leave your guests craving more.
4
Servings
500
Calories
12
Ingredients
Ingredients
Ducklings
1 (5-6 lbs, cleaned and trimmed)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Orange
1/2 (quartered)
Light Brown Sugar
1 tablespoon (for seasoning mixture)
Orange Juice
3/4 cup (freshly squeezed)
Onion
1 (thinly sliced)
Carrot
1 (thinly sliced)
Flour
1 tablespoon (for thickening gravy)
Chicken Stock or Water
3/4 cup (for gravy)
Cider Vinegar or Distilled White Vinegar
1 tablespoon (for gravy)
Orange Marmalade
1 tablespoon (for gravy)
Instructions
1
Begin by rinsing the duck or chicken under cold water, then pat it dry inside and out using paper towels. Be sure to remove any excess fat.
2
Generously season the inside and outside of the bird with salt and pepper. Using a fork, prick the skin several times to allow the fat to escape during cooking. Stuff the cavity with the quartered orange.
3
In a small bowl, combine the light brown sugar and a teaspoon of salt with 4 tablespoons of orange juice to create a flavorful basting mixture.
4
Preheat your oven to 350°F (175°C). Meanwhile, layer the sliced onion and carrot at the bottom of a roasting pan.
5
Place the bird on a rack atop the vegetables in the roasting pan. Roast in the preheated oven for 30 minutes.
6
After 30 minutes, remove the duck or chicken from the oven, carefully pour off any rendered fat, and prick the skin again. Baste the bird with the orange juice mixture you prepared earlier.
7
Continue roasting, basting and pouring off the fat every 20 minutes, until the skin is golden brown and crisp. The total cooking time should be about 1.5 hours or until the meat is fully cooked.
8
Once cooked, transfer the bird to a serving platter and cover it loosely with foil. Allow it to rest for 15 minutes before carving.
9
While the bird rests, pour off all but 1 tablespoon of fat from the roasting pan. Stir in the flour and cook on medium heat, scraping up any bits from the bottom of the pan for about 2 minutes.
10
Gradually stir in the remaining orange juice, chicken stock (or water), vinegar, and orange marmalade. Bring the mixture to a boil and then reduce to a simmer until thickened, about 3 to 4 minutes.
11
To serve, carve the duck or chicken into quarters or slices as desired, and present with the warm gravy on the side for dipping.
Nutrition Information
30g
Fat
12.5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Israeli Orange-Glazed Roast Duck?
It is a festive dish featuring a succulent bird with a zesty orange juice and sweet caramelized glaze, originating from the cookbook 'New Jewish Cooking' by Elizabeth Wolf Cohen.
Can I use chicken instead of duck for this recipe?
Yes, this recipe is versatile and can be easily adapted to produce a tender roast chicken instead of duck.
Is this recipe suitable for Hanukkah?
Absolutely, it is described as a dish that elevates any Hanukkah meal to a festive celebration.
What are the recommended side dishes?
It is traditionally served alongside crispy latkes and homemade applesauce for a complete feast.
How do I prepare the bird before roasting?
Rinse the duck or chicken under cold water, pat it dry inside and out, remove excess fat, and season generously with salt and pepper.
Why should the skin be pricked with a fork?
Pricking the skin several times allows the fat to escape during the cooking process, resulting in a better texture.
What should I put inside the cavity of the bird?
Stuff the cavity with a quartered orange to infuse flavor from the inside.
How do I make the basting mixture?
Combine one tablespoon of light brown sugar and a teaspoon of salt with 4 tablespoons of orange juice.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What vegetables are used in the roasting pan?
A sliced onion and a sliced carrot are layered at the bottom of the roasting pan.
Should the bird sit directly on the vegetables?
The bird should be placed on a rack atop the vegetables in the roasting pan.
How long is the initial roasting period?
The bird should roast for an initial 30 minutes before the first basting.
What should be done after the first 30 minutes of roasting?
Remove the bird from the oven, pour off rendered fat, prick the skin again, and baste with the orange juice mixture.
How often should I baste the bird during the rest of the cooking?
You should continue roasting, basting, and pouring off fat every 20 minutes.
What is the total cooking time for the roast duck?
The total cooking time is approximately 1.5 hours or until the meat is fully cooked and the skin is golden brown.
Does the meat need to rest after cooking?
Yes, transfer the bird to a platter, cover loosely with foil, and let it rest for 15 minutes before carving.
How do I start the gravy?
Pour off all but 1 tablespoon of fat from the pan, stir in flour, and cook on medium heat for about 2 minutes while scraping up bits from the pan.
What liquids are added to the gravy?
The remaining orange juice, chicken stock or water, and vinegar are stirred into the flour mixture.
What role does orange marmalade play in the gravy?
A tablespoon of orange marmalade is added to the mixture to provide sweetness and depth to the sauce.
How long should the gravy simmer?
Bring the mixture to a boil and then reduce to a simmer for 3 to 4 minutes until thickened.
What type of vinegar should I use?
You can use either cider vinegar or distilled white vinegar.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
How much protein is in this dish?
There are 37.5 grams of protein per serving.
What is the fat content per serving?
Each serving contains 30 grams of fat.
How many carbohydrates are in one serving?
There are 12.5 grams of carbohydrates per serving.
What size duckling is required?
The recipe calls for one duckling weighing between 5 and 6 pounds.
How should the bird be carved?
It can be carved into quarters or slices as desired.
Is the gravy served separately?
Yes, the warm gravy is presented on the side for dipping or pouring.
What is the primary flavor profile of this dish?
It is a savory and sweet dish characterized by citrus notes and rich, roasted meat.