Citrus-Rubbed Whole Duck
From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender.
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DIRECTIONS
- Preheat oven to 350 degrees.
- Zest oranges and lemons and chop zest finely.
- Squeeze juice from oranges and lemons.
- In a small bowl combine zest, juice, pepper and salt.
- Rub duck, inside and out, with all of the citrus-pepper mixture.
- In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
- Let rest, loosely covered with foil, 10 minutes before carving.
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