Mean Chef's Sour Orange Glazed Duck With Herb Crepes

Total Time: 4 hrs 15 mins Preparation Time: 45 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 10
• 1 (5 lb) peking ducklings (long island)
• kosher salt
• fresh ground black pepper
• 1 orange, zest of
• 1 lemon, zest of
• 1 lime, zest of
• 1 small onion, halved
• 4 cups fresh orange juice
• 2 cups fresh lemon juice
• 1 cup fresh lime juice
• 6 garlic cloves, finely chopped
• 1 tablespoon fennel seed
• 1 teaspoon whole black peppercorn
• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon freshly grated black pepper
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons melted butter
• butter, for coating the pan
• watercress, for garnish

Recipe

• 1 for the duck: preheat oven to 300 degrees f.
• 2 a day before roasting, remove the giblets and neck from the cavity of the bird and discard.
• 3 trim the neck flap and excess fat from around the cavity.
• 4 rinse and dry the bird well.
• 5 set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
• 6 pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife.
• 7 season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion.
• 8 set the duck on the rack in a roasting pan, and pour a cup of water in the pan.
• 9 roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
• 10 remove the duck from the oven and carefully, pour off the excess fat from the pan.
• 11 (if desired reserve this fat for frying potatoes or wilting greens).
• 12 raise the oven temperature to 450 degrees f.
• 13 return the duck to the oven and roast until crisp and brown, about 30 minutes more.
• 14 during the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
• 15 let the duck rest for 20 minutes before carving.
• 16 brush the ducks skin with glaze 4 to 5 times during the resting period.
• 17 carve the duck and transfer pieces to warm serving platter.
• 18 serve the remaining glaze at the table to drizzle over the duck, if desired.
• 19 brush the surface of the crepe with some sour orange glaze.
• 20 place a few slices of duck in the center of the crepe and top with a few sprigs of watercress.
• 21 fold over and roll up and serve.
• 22 for the sour orange glaze: place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups.
• 23 strain the sauce into a bowl and let cool to room temperature.
• 24 once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
• 25 for the herb crepes: in blender, combine all of the ingredients and pulse for 10 seconds.
• 26 place the crepe batter in the refrigerator for 1 hour.
• 27 heat a small non-stick pan over high heat.
• 28 add butter to coat.
• 29 pour 1-ounce of batter into the center of the pan and swirl the spread evenly.
• 30 cook for 30 seconds and flip.
• 31 cook for another 10 seconds and remove to the cutting board.
• 32 lay them out flat so they can cool.
• 33 continue until all the batter is gone.