Sour Orange Glazed Duck With Herb Crepes |
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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 10 |
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Yum! Ingredients:
1 (5 lb) peking ducklings (long island) |
kosher salt |
fresh ground black pepper |
1 orange, zest of |
1 lemon, zest of |
1 lime, zest of |
1 small onion, halved |
4 cups fresh orange juice |
2 cups fresh lemon juice |
1 cup fresh lime juice |
6 garlic cloves, finely chopped |
1 tablespoon fennel seed |
1 teaspoon whole black peppercorn |
2 large eggs |
3/4 cup milk |
1/2 cup water |
1 cup flour |
1/4 teaspoon salt |
1/8 teaspoon freshly grated black pepper |
2 tablespoons finely chopped fresh thyme |
2 tablespoons finely chopped fresh parsley |
3 tablespoons melted butter |
butter, for coating the pan |
watercress, for garnish |
Directions:
1. For the Duck: Preheat oven to 300 degrees F.
2. A day before roasting, remove the giblets and neck from the cavity of the bird and discard.
3. Trim the neck flap and excess fat from around the cavity.
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