| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce03 |
3 |
servings |
INGREDIENTS
| 3 |
|
Oranges |
| 2 |
|
Lemons |
| 3 |
tb |
Coarsely-cracked black pepper |
| 2 |
tb |
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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