Name: Duckling Tapuzim
Yield: Serves Four
Cuisine: French
Ingredients: 1 lemon, quartered; 1.75 kg/4½ lb duckling; 60 ml/4 tbsp chopped fresh parsley; 50 g/2 oz/¼ cup granulated sugar; 425 g/15 oz can apricots in syrup; 2 celery sticks, sliced; 3 carrots, sliced; 1 orange, cut into wedges; apricots and sage flowers, to garnish; salt and ground black pepper; 1 onion, roughly chopped; 10 ml/2 tsp English mustard; 10 ml/2 tsp freshly grated lemon rind; 15 ml/1 tbsp lemon juice; 60 ml/4 tbsp apricot jam; 100 ml/4 fl oz/½ cup fresh orange juice; 2.5 ml/½ tsp ginger; 60–75 ml/4–5 tbsp brandy

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Jews from Central Europe and France have traditionally enjoyed duck for their celebrations, especially cooked with sweet fruit for Rosh Hashanah. When these Jews made their way to Israel, they adapted the duck to the citrus and orchard fruit which grew so abundantly. “Tapuzim” means orange in Hebrew. This classic dish tastes delicious, and is very easily prepared.