Citrus-Rubbed Whole Duck
Vicki Butts (lazyme)
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.
- 3 Tbsp
- coarsely ground black pepper
- 2 Tbsp
- 5 lb
- duck, whole
1Preheat oven to 350 degrees.
2Zest oranges and lemons and chop zest finely.
3Squeeze juice from oranges and lemons.
4In a small bowl combine zest, juice, pepper and salt.
5Rub duck, inside and out, with all of the citrus-pepper mixture.
6In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
7Let rest, loosely covered with foil, 10 minutes before carving.