Sour Orange Glazed Duck With Herb Crepes

Ingredients

Roast Duck

• 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

Sour Orange Glaze

• 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

Herb Crepes

• 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

Directions

1. 1

   For the Duck: Preheat oven to 300 degrees F.

2. 2

   A day before roasting, remove the giblets and neck from the cavity of the bird and discard.

3. 3

   Trim the neck flap and excess fat from around the cavity.