Recipe Corner from COLlive

Bitayavon Magazine

Orange Glazed Roasted duck
serves 4-6

Roasting the duck renders out all the fat and leaves the duck moist and delicious. Reducing the orange juice leaves you with a syrupy orange sauce that is tangy and sweet. This recipe works great with chicken as well. Simply roast chicken for a bit over 2 hours. An advantage to making this recipe is that roasting the duck leaves you with over a cup of flavorful duck fat which you can use to flavor dishes such as roasted potatoes.

Ingredients:
1 whole duck
2 oranges sliced and peeled
3 shallots
4 cups orange juice
1 3 inch piece of ginger roughly chopped (optional if you don’t use ginger on Pesach)

Directions:
Preheat oven to 375 degrees

Stuff duck with orange slices and shallots

Tie back legs together with kitchen twine

Roast uncovered for 2 ½ hours

While duck is roasting simmer orange juice and ginger in saucepan on medium heat until sauce reduces to about two cups and becomes thick and syrupy

When duck is done roasting remove from oven and turn oven to broil
Remove all pan drippings from roasting pan (you can reserve pan drippings/duck fat from bottom of the pan to use as oil substitute in roasted potatoes or any other dish)

Brush orange glaze on duck and broil for ten minutes or until duck gets brown and crispy

Remove from oven and brush a bit more glaze on top of duck

TIP: FOR EXTRA CRISPY DUCK, REMOVE FAT FROM PAN EVERY FIFTEEN MINUTES.

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Tri-Melon Granita
serves: 16

This is a refreshing, elegant end to any meal. You can make the recipe using your choice of melon, however, using three different melons provides for various tastes and color making for a sophisticated presentation.

Ingredients:
3 cups cantaloupe
3 cups honeydew
3 cups seedless watermelon
6 lemons
3 cups simple syrup/sugar water

Directions:
Make simple syrup by combining 3 cups water and 3 cups sugar. Simmer until sugar dissolves into water.

Process each melon on its own and add two squeezed lemons and ¾ cups simple syrup to each melon as it is being processed

Place each processed melon in separate shallow pans

Place pans in freezer

Scrape melon ices every hour for about four hours

Place in airtight container. Freeze until ready to serve

Serve in a martini glass and spoon each color granita on its own for desired effect

TIP: POP LEMONS IN MICROWAVE FOR A FEW SECONDS TO HELP JUICE THE LEMONS WITH GREATER EASE.

Don’t miss the Pesach edition of Bitayavon, available in Judaica stores now.