Prep 45 mins
Cook 3 hrs 30 mins
Originally posted by Mean. Not tried by me.
- 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
Sour Orange Glaze
- 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
- For the Duck: Preheat oven to 300 degrees F.
- A day before roasting, remove the giblets and neck from the cavity of the bird and discard.
- Trim the neck flap and excess fat from around the cavity.
- Rinse and dry the bird well.
- Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
- Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife.
- Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion.
- Set the duck on the rack in a roasting pan, and pour a cup of water in the pan.
- Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
- Remove the duck from the oven and carefully, pour off the excess fat from the pan.
- (If desired reserve this fat for frying potatoes or wilting greens).
- Raise the oven temperature to 450 degrees F.
- Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
- During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
- Let the duck rest for 20 minutes before carving.
- Brush the ducks skin with glaze 4 to 5 times during the resting period.
- Carve the duck and transfer pieces to warm serving platter.
- Serve the remaining glaze at the table to drizzle over the duck, if desired.
- Brush the surface of the crepe with some sour orange glaze.
- Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress.
- Fold over and roll up and serve.
- For the sour orange glaze: Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups.
- Strain the sauce into a bowl and let cool to room temperature.
- Once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
- For the Herb Crepes: In blender, combine all of the ingredients and pulse for 10 seconds.
- Place the crepe batter in the refrigerator for 1 hour.
- Heat a small non-stick pan over high heat.
- Add butter to coat.
- Pour 1-ounce of batter into the center of the pan and swirl the spread evenly.
- Cook for 30 seconds and flip.
- Cook for another 10 seconds and remove to the cutting board.
- Lay them out flat so they can cool.
- Continue until all the batter is gone.