Orange-glazed duck with spiced pancakes

Votes: 1

How to Make - Orange Glazed Duck with Spicy Pancakes

Time: 4 hours 41 minutes
Complexity: average
Servings: 10

Succulent pieces of roasted Peking duck glazed with orange, lemon, and lime juice, served with herb-infused pancakes. This dish takes a while to prepare, but its stunning flavor is well worth the effort.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Roasted duck

1 young duck weighing about 2-2.5 kg
Coarse salt and freshly ground black pepper
Zest of 1 orange
Zest of 1 lemon
Zest of 1 lime
1 small onion, cut in half
Tart Orange Glaze, see recipe below
Herb Pancakes, see recipe below
Watercress for garnish

Sour Orange Glaze

4 cups freshly squeezed orange juice
2 tbsp. freshly squeezed lemon juice
1 cup freshly squeezed lime juice
6 minced garlic cloves
1 tbsp whole fennel seeds
1 teaspoon black peppercorns

Pancakes with herbs

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1/4 teaspoon salt
1/8 tsp coarsely ground pepper
2 tbsp finely chopped fresh thyme
2 tbsp finely chopped parsley
3 tablespoons melted butter
Butter for greasing the pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: duck, onions, Oranges, lemon, lime, garlic, fennel seeds, black pepper, eggs, milk, flour, thyme, parsley, butter

Cooking the dish according to the recipe:

Roasted duck

Preheat oven to 150°C.
The day before roasting, remove the giblets from the duck's abdominal cavity and neck. Slit the skin at the neck, leaving a portion at the front to cover the cut, and trim away any excess abdominal fat. Rinse and dry the duck thoroughly. Place the duck on a wire rack set over a baking sheet and refrigerate, uncovered, for 24 hours.

Prick the duck skin all over the bird, including the back, every 1.5 cm with a skewer or small knife. Season the cavity with salt and pepper and stuff it with orange, lemon, and lime zest, as well as onion. Place the duck on a rack in a roasting pan and pour a glass of water into it. Roast the bird for 3 hours, removing it from the oven every hour to re-prick the skin. Remove the duck from the oven and carefully drain any excess fat from the roasting pan. The fat can be saved for roasting potatoes or vegetables. Increase the oven temperature to 450°F (230°C). Return the duck to the oven and roast until crispy and browned, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of orange glaze.
Let the duck rest for 20 minutes before carving. During this time, brush the duck skin with the glaze 4-5 times. Carve the duck and transfer the meat to a warm platter or tray. Any remaining glaze can be used for serving.
Brush the top of the crepe with a little tart orange glaze. Place a few pieces of duck meat in the center of the crepe and top with a few sprigs of watercress. Roll the crepes around the filling and serve.
Sour Orange Glaze

Place the juice, garlic, fennel, and peppercorns in a small saucepan and cook over medium-high heat until reduced to 2 cups. Strain the sauce into a bowl and cool to room temperature. Once cooled, spoon 3/4 cup of the sauce into a separate serving dish with the pancakes.
Pancakes with herbs

Combine all ingredients in a blender and blend for 10 seconds. Refrigerate the pancake batter for 1 hour. Heat a small nonstick frying pan over high heat. Grease it with butter. Pour 30 grams of batter into the center of the pan and swirl it to distribute it evenly across the bottom. Bake for 30 seconds and flip. Bake for another 10 seconds and remove to a cutting board. Leave the pancakes unrolled to cool. Continue baking until all the batter is used up.