by Daniel Rogov
Clean the duck well under running water. Cut away excess fat and refrigerate until ready to use. Reserve the fat.
Mix together all of the remaining ingredients, mixing until blended smoothly. With a brush spread this mixture on the inside and outside of the duck, coating evenly. Place the duck in a low oven for 2 hours. Every 45 minutes turn the duck and baste with the brush using the liquids in the pan and the remaining marinade. Be careful not to pierce the duck when turning.
After two hours, remove from the oven. Let cool for 15 minutes. Cover the duck and sauce with plastic wrap and refrigerate for 3-6 hours. One hour before serving remove from the refrigerator and let stand at room temperature for 1/2 hour. Remove the plastic wrap and cover the upper side of the duck with the fat that was reserved. (If this is not adequate add margarine to cover). Place in a hot oven for 1/2 hour. Garnish with orange and lemon slices.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.