4 hrs 15 mins
3 hrs 30 mins
Originally posted by Mean. Not tried by me.
My Private Note
Units: US | Metric
- 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
- 1For the Duck: Preheat oven to 300 degrees F.
- 2A day before roasting, remove the giblets and neck from the cavity of the bird and discard.
- 3Trim the neck flap and excess fat from around the cavity.
- 4Rinse and dry the bird well.
- 5Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
- 6Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife.
- 7Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion.
- 8Set the duck on the rack in a roasting pan, and pour a cup of water in the pan.
- 9Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
- 10Remove the duck from the oven and carefully, pour off the excess fat from the pan.
- 11(If desired reserve this fat for frying potatoes or wilting greens).
- 12Raise the oven temperature to 450 degrees F.
- 13Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
- 14During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
- 15Let the duck rest for 20 minutes before carving.
- 16Brush the ducks skin with glaze 4 to 5 times during the resting period.
- 17Carve the duck and transfer pieces to warm serving platter.
- 18Serve the remaining glaze at the table to drizzle over the duck, if desired.
- 19Brush the surface of the crepe with some sour orange glaze.
- 20Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress.
- 21Fold over and roll up and serve.
- 22For 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.
- 23Strain the sauce into a bowl and let cool to room temperature.
- 24Once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
- 25For the Herb Crepes: In blender, combine all of the ingredients and pulse for 10 seconds.
- 26Place the crepe batter in the refrigerator for 1 hour.
- 27Heat a small non-stick pan over high heat.
- 28Add butter to coat.
- 29Pour 1-ounce of batter into the center of the pan and swirl the spread evenly.
- 30Cook for 30 seconds and flip.
- 31Cook for another 10 seconds and remove to the cutting board.
- 32Lay them out flat so they can cool.
- 33Continue until all the batter is gone.
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Nutritional Facts for Mean Chef's Sour Orange Glazed Duck With Herb Crepes
Serving Size: 1 (473 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 630.3
- Calories from Fat 272
- Total Fat 30.2 g
- Saturated Fat 9.6 g
- Cholesterol 357.6 mg
- Sodium 306.5 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 1.2 g
- Sugars 10.3 g
- Protein 60.1 g
The following items or measurements are not included:
oranges, zest of
lemons, zest of
limes, zest of