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.
Ingredients: [‘oranges’, ‘lemons’, ‘black pepper’, ‘salt’, ‘duck’]
Quantity of Ingredients: [“3 oranges”,”2 lemons”,”3 tablespoons coarsely-cracked black pepper”,”2 tablespoons salt”,”5 lbs duck, whole “]
Number of Servings: 3
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.’]