Roast Duck in Mixed Fruit Sauce With Black Currant Preserves

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah chicken recipes, rosh hashanah roast , lamb, and brisket recipes

Roast Duck in Mixed Fruit Sauce With Black Currant Preserves

1 Comment 10 September 2015



Thank you Gloria Kolbrin from Kosher Cookbook for this new recipe for roast duck- a perfect Passover recipe. Although I personally have never cooked duck before, I know that many of my family members would love it. Maybe now it won’t seem so intimidating! Thanks Gloria! 

Perfect for Passover:



This is a mouth watering recipe that is relatively simple to prepare save for cleaning the ducks.  Major TIME saving hint: Get pre-roasted unseasoned ducks and then braise them in the sauce!

Prep time: cleaning kosher duck-endless- ask butcher for help

Prep time: 5 min. Roasting: 1 ½- 2 hours   Sauce- 10-15 min.

Braising & Glazing- 45 min.


  • 2 ducklings
  • 2 lemons
  • 12 ounce jar black currant preserves
  • 24 ounces cranberry juice
  • 1 teaspoon allspice
  • 1/3 cup potato starch dissolved in 1 cup water
  • 24 ounces frozen mixed fruit (blueberries, strawberries, peaches)-defrosted
  • Optional-1 tablespoon Passover cherry liqueur


  • 1 large roasting pan
  • 1 non stick roasting rack
  • Medium saucepan
  • Long handled fork


1.     Preheat oven to: 375 F.

2.     Clean ducks thoroughly. Rinse inside and out with cold water. Cut one lemon in half and rub the skin of the ducks with the lemon halves. Place ducks, breast side up, on the roasting rack in the roasting pan. Place pan in the oven and roast 30 minutes. After 30 minutes, begin to prick the duck all over with a long handled fork. Be careful not to get spattered with fat. Remove some of the melted fat with a baster if it begins to crackle too much in the pan. Continue to prick ducks every 15 minutes until they are browned. Ducks need about 15 minutes per pound to properly cook. When the breasts have browned, I like to flip the ducks over so that their backs can brown as well. Prepare the sauce while the ducks are roasting.

3.     Put juice, preserves and allspice in the saucepan.

4.     Squeeze remaining lemon. Remove pits. Add lemon juice to saucepan.

5.     Stir ingredients over medium heat until preserves melt. Add potato starch mixed with water. Stir sauce until it has slightly thickened. Remove from heat. Add mixed fruit and liqueur. Set aside.

6.     When ducks are done, remove them from oven and allow to cool. Cut them into quarters with either a sharp knife or poultry shears. Arrange quarters in an oven to table serving dish. Pour sauce over duck. (You can either finish the recipe at this point or cover the pan and refrigerate duck until the next day.) Return duck to the oven for about 45 minutes or until skin has glazed. Baste every 15 minutes. Before serving, make sure each quarter is covered with sauce and berries. Serve hot with starch of your choice. (Thin sauce with cranberry juice if it becomes too thick.)

Optional: Garnish duck with fresh mixed berries.


Sweet Holiday Tender Brisket with Red Wine

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Sweet Holiday Tender Brisket with Red Wine

2 Comments 10 September 2015

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.


This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar


  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.

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