INGREDIENTS

INSTRUCTIONS

The day before, clean the duck, remove the excess visible fat, and
refrigerate, uncovered overnight. Preheat oven to 500 degrees. Remove duck
from refrigerator and with a fork, prick the skin all over without piercing
the meat. In a bowl combine the 2 peeled tangerines with the sugar, and
mash them with a fork until the sugar is well incorporated. Using your
fingers, lift the skin of each duck away from the breast meat, and pack the
pulp under each breast. Cut the single tangerine in half, and rub the skin
of the duck all over with the cut sides of the fruit. Squeeze out the
remaining juices from the halves, add to the tangerine and sugar mash and
stuff the tangerine halves into the duck cavity. Pour the remaining
tangerine and sugar mixture into and over the duck. Stuff the duck cavity
with the onions, celery, and bay leaves. Sprinkle salt and pepper over the
duck and inside the cavity of the duck, rub well into the skin. Place the
duck in a roasting pan with a rack, and sprinkle the tangerine peel around
the duck. Roast the duck for 20 minutes, reduce heat to 350 degrees and
roast for 35 minutes. Turn the oven heat up to 475 degrees and roast until
very dark and crisp, about 20 minutes more. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2244 broadcast 07-24-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-31-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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