Israeli Roast Duck (Or Chicken) - cooking recipe

Ingredients

1 (5 -6 lb) ducklings
salt and pepper
1/2 orange, quartered
1 tablespoon light brown sugar
3/4 cup orange juice
1 onion, thinly sliced
1 carrot, thinly sliced
1 tablespoon flour
3/4 cup chicken stock or 3/4 cup water
1 tablespoon cider vinegar or 1 tablespoon distilled white vinegar
1 tablespoon orange marmalade

Preparation

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\u00b0F.
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.