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Duck, Jaffa (Barvaz b'Rotev Tapuzim) (M, TNT)
Source: Chef Mordechai Drucker
Serves: 8

2 ducks, cleaned and salt-peppered
6 oranges
2 oz. sugar
2 oz. cornflour (cornstarch)

Warm a greased baking dish in a medium oven, add cleaned ducks, and leave to roast for an hour, turning occasionally.

Prepare juice from 5 oranges.

Dissolve sugar in saucepan over fire, until dark brown.

Add orange juice, dilute cornflour with water, and add to mixture while stirring.

Continue to boil for 3 minutes, stirring constantly.

How to serve:
Arrange cut pieces of duck on a platter. Pour on orange sauce, and decorate with circular orange slices. Serve with steamed cabbage, garden peas, and roast potatoes arranged on a separate serving dish. Coat the peas with a thin layer of margarine, and toss.

Posted by: Liliana Wajnberg

Nutritional Info Per Serving: N/A