Israeli Roast Duck Or Chicken Recipes

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Steps:

• Israeli Spice Rub:
• For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
• Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
• Grill chicken 6 or 7 minutes on each side or until juices run clear.
• Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

Steps:

• Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
• 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.
• In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
• Preheat oven to 350°F.
• Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
• Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
• 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.
• Remove the duck to a platter and cover with foil. Let stand 15 minutes.
• 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.
• Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
• To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.

Steps:

• Rinse and dry chicken. Sprinkle with salt and pepper.
• Insert one whole orange in the chicken. Place in roasting pan, breast side down, and surround it with onion slices.
• Mix juice with ginger and pour over chicken. Roast uncovered at 350 degree F for 1/2 an hour.
• Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with second orange slices and return to oven.
• After five minute, baste with wine and orange juice. If browning occurs to quickly, cover with foil.
• Baste again after 1/2 hour, continue cooking until drumsticks are removed easily, about 1 more hour.
• Remove the orange from the chicken, and slice it. Garnish with herbs as per taste. (this is unclear to me, but it may refer to salt and pepper).