Mean Chef’s Sour Orange Glazed Duck With Herb Crepes
Overview:
Indulge in the exquisite flavors of Mean Chef’s Sour Orange Glazed Duck With Herb Crepes! This recipe promises a culinary adventure, perfect for a special occasion or a gourmet weeknight treat. With a blend of zesty citrus, savory herbs, and tender duck, each bite is a symphony of taste and texture. Let’s dive into the details of this delightful dish.
- Cook Time: 3 hours and 30 minutes
- Prep Time: 45 minutes
- Total Time: 4 hours and 15 minutes
- Servings: 10
Ingredients:
For the Duck:
- 1 duckling
- Kosher salt
- Fresh ground black pepper
- Zest of 1 orange
- Zest of 1 lemon
- Zest of 1 lime
- 1 onion
- Fresh lemon juice
- Fresh lime juice
- 4 garlic cloves
- Fennel seed
- Whole black peppercorn
- Fresh thyme
- Fresh parsley
For the Sour Orange Glaze:
- Orange juice
- Garlic cloves
- Fennel seed
- Whole black peppercorn
For the Herb Crepes:
- Eggs
- Milk
- Water
- Flour
- Salt
- Black pepper
- Butter
- Watercress
Instructions:
For the Duck:
- Preheat Oven: Begin by preheating your oven to 300 degrees F.
- Preparation: One day before roasting, remove the giblets and neck from the duck’s cavity and discard them. Trim any excess fat and neck flap from around the cavity.
- Rinse and Dry: Rinse the duck well and pat it dry. Place it on a rack over a baking sheet and refrigerate, uncovered, for 24 hours.
- Pierce and Season: Pierce the duck skin all over, including the back, with a skewer or small knife. Season the cavity with salt and pepper and stuff it with strips of orange, lemon, and lime zest, as well as the onion.
- Roasting: Place the duck on a rack in a roasting pan and add a cup of water to the pan. Roast the bird for 3 hours, removing it from the oven every hour to prick the skin again.
- Final Roasting: After 3 hours, remove the excess fat from the pan and increase the oven temperature to 450 degrees F. Return the duck to the oven and roast until it’s crisp and brown, approximately 30 minutes more.
- Glazing: During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze. Let the duck rest for 20 minutes before carving, brushing the skin with glaze 4 to 5 times during the resting period.
- Serving: Carve the duck and transfer the pieces to a warm serving platter. Serve the remaining glaze at the table to drizzle over the duck if desired.
For the Sour Orange Glaze:
- Cooking: In a medium saucepan, combine orange juice, garlic, fennel seed, and whole black peppercorns. Cook over medium-high heat until reduced to 2 cups.
- Strain and Cool: Strain the sauce into a bowl and let it cool to room temperature. Reserve 3/4 cup for serving with the crepes.
For the Herb Crepes:
- Batter Preparation: In a blender, combine eggs, milk, water, flour, salt, and black pepper. Pulse for 10 seconds, then refrigerate the batter for 1 hour.
- Cooking: Heat a small non-stick pan over high heat and add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, then flip and cook for another 10 seconds. Remove the crepe to a cutting board and repeat until all the batter is used.
- Assembly: Brush the surface of each crepe with some sour orange glaze. Place a few slices of duck in the center of the crepe and top with watercress sprigs. Fold over and roll up the crepe, then serve.
Nutritional Information (per serving):
- Calories: 630.3
- Fat: 30.3g
- Saturated Fat: 9.6g
- Cholesterol: 357.6mg
- Sodium: 306.5mg
- Carbohydrates: 27.9g
- Fiber: 1.3g
- Sugar: 10.4g
- Protein: 60.1g
Conclusion:
Mean Chef’s Sour Orange Glazed Duck With Herb Crepes is a masterpiece of flavors and textures, blending tender duck with zesty citrus glaze and delicate herb crepes. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe is sure to impress. Enjoy the culinary journey and savor every bite of this delightful dish!
