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1 whole duck
1 Cortland or granny smith apple, peeled
1 orange, peeled
Haddar Kosher Salt, for sprinkling
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons Tuscanini Apricot Jam
1 cup orange juice
1/2 cup apple juice
1 cup sweet white or pink wine (such as Bartenura Moscato or Malvasia as sweet white/rose wine)
black pepper, for sprinkling
1 (15-oz.) can sour cherries
1/2 cup orange juice
1/3 cup Tuscanini Apricot Jam
2 tablespoons Manischewitz Potato Starch, dissolved in 1/4 cup cold water
1/4 cup sugar
2 teaspoons freshly squeezed lemon juice
2 tablespoons (fruit) liqueur (ensure that flavor is gluten free)
Preheat oven to 400°F. Wash the duck and pat dry with paper towels. Place in a 9×13-inch roasting pan. Insert apple and orange into the cavity. Sprinkle skin with kosher salt and pepper. Rub the surface with garlic. Smear the jam over skin. Cover well and bake for 1 hour.
Remove pan from oven, pour out all liquid. Pour orange juice, apple juice, and wine over the duck. Cover well. Lower oven temperature to 325° and bake for 1 and 1/2 hours. Uncover and cook for and additional 20 minutes. Before serving, pour warm cherry sauce over duck.
Combine all ingredients in a pot and bring to a simmer, stirring occasionally. Cook until thickened. You may pefer to break up the cherries while stirring.
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