Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.

To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs at the bottom of this post for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012.

Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US. 

This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email holidayblogparties@gmail.com.

It’s traditional to accompany the Jewish New Year with foods that are sweet, symbolizing a good and sweet new year. So when I think of Rosh Hashanah, my mind goes right to sweet foods like apples, honey, dates, and citrus. With that in mind, I decided that a sweet citrus duck would certainly symbolize my hopes for a good and sweet year. Why duck? On the surface of the water, a duck looks like it’s doing very little work to move but below the water, those feet are waddling really fast. What we can all learn from the duck, and what I hope will help me in this coming Jewish New Year, is to always work really hard to get things done right but make it look easy and deliberate. Just do the job right and stay calm throughout. I’m sure we could all use some of that advice, right?!? And as my dad always says (and now I nag my husband with the same quote): “A lazy man does a job twice!” So let’s eat this sweet key lime duck and hopefully we’ll all have a good, sweet and prosperous new year!

Key Lime Glazed Duck

1 large whole duck
4 cups water
3 large oranges
3 lemons
8-10 key limes
1 jar (16 oz) orange marmalade with peel
1/4 cup orange juice
1 Tbsp brown sugar
1 tsp ground cinnamon
1 tsp ground cloves
sprinkle of paprika
sprinkle of pepper

I placed 4 cups of water, 1 sliced orange, 1 sliced lemon, cinnamon and cloves in the bottom of a pressure cooker.

I placed the raw duck right on top of the citrus and closed the lid.

I placed the pressure cooker on the stove over high heat until the water was boiling (your pressure cooker will tell you when it’s ready by making a hissing noise) then steamed the duck for 25 minutes. The duck will be cooked all the way through at this point but still not falling off the bone.

Next comes the sweet and tart glaze! I stirred together orange marmalade, the juice of 2 oranges (around 1/2 a cup), the juice of 2 lemons (around 1/4 cup) and zest of 1 lemon, the juice of 10 key limes (around 1/2 cup) and the zest of 2 key limes, and the brown sugar. I poured 3/4 of the glaze on the duck and rubbed it under the skin.

I placed the  duck in a 400 degrees F oven uncovered for 15 minutes. At this point, I stirred the orange juice in to the remaining glaze and brushed it on the duck. I cooked the duck for another 15 minutes to crisp up the skin. Check out that beautiful crunchy skin! A little bit of heaven right there.

While cutting the duck, my parents dog, Riley, kept me company. I think he was looking for a handout. Didn’t he know I would be eating all of the scraps???

There is just nothing better than a sweet piece of succulent duck! The duck itself is already salty so the addition of the sweet oranges and the tart key limes brings it to a whole  new level. If you’re wondering if you really need to steam the duck before cooking it in the oven, I highly recommend it! The duck meat will just fall right off the bone after the process of steaming then roasting and it never hurts that the duck takes on the citrus, cinnamon and clove flavors while steaming. Oh, and don’t forget to save the duck fat from the steaming process for other recipes, like duck fat pancakes! Just pour the water from the pressure cooker in to a plastic container and refrigerate. Once the fat hardens on the top, scoop it out, melt in the microwave and freeze in ice-cube trays.

 

Key Lime Glazed Duck
 
 

Author:

Ingredients
  • Key Lime Glazed Duck
  • 1 large whole duck
  • 4 cups water
  • 3 large oranges
  • 3 lemons
  • 8-10 key limes
  • 1 jar (16 oz) orange marmalade with peel
  • ¼ cup orange juice
  • 1 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • sprinkle of paprika
  • sprinkle of pepper

Instructions
  1. Placed 4 cups of water, 1 sliced orange, 1 sliced lemon, cinnamon and cloves in the bottom of a pressure cooker. Place the raw duck right on top of the citrus and close the lid.
  2. Place the pressure cooker on the stove over high heat until the water is boiling (your pressure cooker will tell you when it’s ready by making a hissing noise) then steam the duck for 25 minutes. The duck will be cooked all the way through at this point but still not falling off the bone.
  3. For the glaze, stir together orange marmalade, the juice of 2 oranges (around ½ a cup), the juice of 2 lemons (around ¼ cup) and zest of 1 lemon, the juice of 10 key limes (around ½ cup) and the zest of 2 key limes, and the brown sugar. Pour ¾ of the glaze on the duck and rub it under the skin.
  4. Place the duck in a 400 degrees F oven uncovered for 15 minutes. At this point, stir the orange juice in to the remaining glaze and brush it on the duck. Cook the duck for another 15 minutes to crisp up the skin. 5. Cut up and serve!

 

Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:

Challah and Bread:

Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!

Sides, Salads and Starters:

Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Shulie of Food Wanderings made Rosh Hashanah Salad
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes

Main Dishes:

Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket

Desserts and Drinks:

Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Danielle of Hugs and Cookies xoxo made The World’s Best Rugelach
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel