Israeli Roast Duck (Or Chicken)

Ingredients

• 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 water
• 1 tablespoon cider vinegar or distilled white vinegar
• 1 tablespoon orange marmalade

Directions

1. 1

   Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.

2. 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. 3

   In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.

4. 4

   Preheat oven to 350°F.

5. 5

   Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.

6. 6

   Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.

7. 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. 8

   Remove the duck to a platter and cover with foil. Let stand 15 minutes.

9. 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. 10

    Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.

11. 11

    To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.