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Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 whole duck
1 (2-l.) bottle ginger ale
garlic powder
paprika
salt
1 (12-oz.) can orange juice concentrate
1 (12-oz.) jar blackberry jelly
1 pound cauliflower
1 pound broccoli
1 butternut squash, peeled and cubed
4 teaspoons Bartenura Olive Oil
1/3 cup Heaven & Earth Pomegranate Juice
1 and 1/2 teaspoons Gefen Cornstarch
1 tablespoon Gefen Honey
2 teaspoons salt
Place the whole duck in a large pot and pour ginger ale over it. Cover pot halfway and cook on a medium flame for one hour.
Remove duck from pot and place in a large pan. Discard ginger ale. Sprinkle duck with garlic powder, onion powder, paprika and salt. Bake uncovered for 30 minutes.
Mix orange juice concentrate and blackberry jelly. Remove duck from oven and pour concentrate and jelly mixture over duck. Cover well and bake for an additional hour, basting once halfway through.
Meanwhile, preheat oven to 375°F.
Preheat oven to 450°F.
Combine cauliflower, broccoli, butternut squash, oil and salt in a large roasting pan. Place in oven and roast for a half hour.
Meanwhile, prepare the glaze. Place pomegranate juice and cornstarch in a small bowl. Mix well until cornstarch is completely dissolved. Place in microwave for 15 seconds. Remove and mix until it is thickened. Add honey and mix again.
While vegetables are still warm, pour pomegranate glaze over vegetables and stir gently. Serve vegetables alongside roasted duck.
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