How to make it

  • 1. Wash the duck and remove neck, giblets and any excess fat. Save neck and giblets for another use.
  • 2. Put enough water in a large pot to allow you to immerse the duck. Bring to a rapid boil.
  • 3. Meanwhile, using a large fork or sharp knife, prick the skin of the duck all over. Be careful not to pierce the meat.
  • 4. Carefully immerse the duck in the boiling water and cook for 10 – 15 minutes, depending on size.
  • 5. Zest oranges and lemons and chop zest finely.
  • 6. Squeeze juice from oranges and lemons.
  • 7. In a small bowl combine zest, juice, FG pepper and salt.
  • 8. Preheat oven to 350 F (175 C).
  • 9. Remove the duck from the water and allow to drain. Pat dry.
  • 10. Rub duck, inside and out, with all of the citrus-pepper mixture.
  • 11. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy; basting once or twice.
  • 12. Remove from the oven and let rest, loosely covered with foil, 10 minutes before carving.
  • This begs for a tossed green salad, potatoes, rice or Spaetzle. Some good European bread. and a decent Pinot Blanc. See Photo

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