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Duck, Roast Orange Caraway (M, TNT)
Source: Mrs. MacKay, mother of a friend of my husband's over 35 years ago
Serves: 2 to 4, depending on size of duck

1 duck
Caraway seeds
Orange marmalade
Brandy or orange liqueur, a few tablespoons

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.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A