Roast Duck Orange Caraway
(M)
Serves: 2 to 4, depending on
size of duck |
Recipe Ingredients:
-
1 duck
-
Caraway seeds
-
Orange marmalade
-
Brandy or orange liqueur, a
few tablespoons
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Pre-heat oven to 325°F. Trim
excess fat off duck and
prick skin all over with a
fork.
Sprinkle bird with caraway
seeds inside and out. Place
duck breast side up in a
V-rack in a roasting pan
(the fat will drip off).
Roast until Polder-type
thermometer registers 165°F.
Mix orange marmalade with
orange liqueur or other
brandy and spread over duck.
Roast another 15 minutes.
Poster's Notes:
For Shabbat dinner, I
removed duck, cut into
quarters, added more glaze
and put in a 175°F warming
oven until ready to serve |
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Kosher Casseroles --
Eggplant |
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