Tender Roast Duck With Citrus Carrots Recipes
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.
Provided by lazyme
Categories Whole Duck
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 3149.2, Fat 298.2, SaturatedFat 100.1, Cholesterol 575.1, Sodium 5132.6, Carbohydrate 27.2, Fiber 8.2, Sugar 12.3, Protein 89.7
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- Adjust oven rack to the lower third. Preheat oven to 120 C (250 degrees F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack.
- Prepare a plate. Transfer the giblets from the duck to the plate. Use a pair of poultry shears to remove the duck neck and trim the neck skin. Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. Save the duck neck for making sauce or stock. Save the giblets for cooking or making stock.
- Place duck on a working surface or a cutting board. Stuff citrus inside of the duck, using as many fruits as you can. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside.
- Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. This will help the duck render fat faster and create a crispy skin. If you’re not familiar with this process, I suggest you start slow. The thickness of duck skin is not consistent. You need to avoid slicing through the meat, which will cause the duck to lose moisture. Gently press the knife. You might need to slice a few times to get the cut just right. (*see footnote 1)
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