Citrus-rubbed Whole Duck
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce03 | 3 | Servings | ||
INGREDIENTS
| 3 | Oranges | |
| 2 | Lemons | |
| 3 | T | Coarsely-cracked black |
| pepper | ||
| 2 | T | Salt |
| 5 | lb | Duck, whole |
INSTRUCTIONS
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. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-038 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1619
Calories From Fat: 740
Total Fat: 82.3g
Cholesterol: 1028.2mg
Sodium: 5286.3mg
Potassium: 357.8mg
Carbohydrates: 23.2g
Fiber: 4.5g
Sugar: 17.7g
Protein: 187g