Mean Chef's Sour Orange Glazed Duck With Herb Crepes

"Originally posted by Mean. Not tried by me."
 
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Ready In:
4hrs 15mins
Ingredients:
24
Serves:
10
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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