Yield: 4 servings
|1.00 \N||duck -; (4 to 5 lbs)|
|1 \N||(2 peeled; peels reserved, 1 unpeele|
|¼ cup||chopped onion|
|¼ cup||chopped celery|
|2.00 \N||bay leaves|
|1 \N||salt; to taste|
|1 \N||freshly ground black pepper; to taste pepper|
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000