Duck in orange glaze with spicy pancakes

Juicy slices of baked Beijing duck in a glaze of juice orange, lemon and lime, served with pancakes, which include spicy herbs come in. It will take a lot of time, but its amazing taste is worth the time усand лий. Time: 4hour. 4one minutes Difficulty: medium Servings: 10 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Baked duck

• 1 young duck weighing about 2-2.5 kg
• Coarse salt and freshly ground black pepper
• 1 zest of orange
• Zest of 1 lemon
• 1 zest zest
• 1 small onion, cut in half
• Sour orange glaze, see recipe below
• Pancakes with herbs, see recipe below
• Watercress for decoration

Sour Orange Glaze

• 4 tbsp. freshly squeezed orange juice
• 2 tbsp. freshly squeezed lemon juice
• 1 tbsp. freshly squeezed lime juice
• 6 minced garlic cloves
• 1 tbsp. l whole fennel seeds
• 1 tsp black pepper peas

Herbal Pancakes

• 2 large eggs
• 3/4 Art. milk
• 1/2 tbsp. water
• 1 tbsp. flour
• 1/4 tsp salt
• 1/8 tsp coarse pepper
• 2 tbsp. l finely chopped fresh thyme
• 2 tbsp. l finely chopped parsley
• 3 tbsp. l melted butter
• Frying pan butter

Recipes with similar ingredients: duck, onion, oranges, lemon, lime, garlic, fennel seeds, black peppercorns, eggs, milk, flour, thyme, parsley, butter

Recipe preparation:

1. Baked duck

   Preheat the oven to 150 ° C.

2. The day before baking, remove the offal from the abdominal cavity and neck ducks. Notch the skin at the neck, leaving the part in front so that it can was to close the cut, and remove excess abdominal fat. Good rinse and dry the bird. Put the duck on the grill installed on a baking sheet and refrigerate for 24 hours without covering hours.
3. Inject duck skin over the entire surface of the bird, including back, every 1.5 cm with a skewer or a small knife. Season cavity of the duck with salt and pepper and stuff it with orange zest, lemon and lime, as well as onions. Put the duck on the grill in the litter box and pour a glass of water there. Bake the bird for 3 hours, taking the duck out of Ovens every hour to prick up the skin again. Take the duck out oven and carefully drain excess fat from the ducklings. Fat can save for frying potatoes or vegetables. Increase the temperature ovens up to 230 ° C. Put the duck in the oven and fry until brown crisp for another 30 minutes. Over the last 20 min. frying grease a duck 1 tbsp. orange glaze.
4. Let the duck stand for 20 minutes. before slicing. During this lubricate duck skin with icing 4-5 times. Butcher the duck and transfer the meat to a warm dish or tray. Glaze residues can use for feed.
5. Lubricate the surface of the pancake with a little acid. orange glaze. Put a few pieces of duck meat in the center of the pancake, and on top there are several branches of watercress. Wrap the filling in pancakes and serve.

6. Sour Orange Glaze

   Place the juice, garlic, fennel and peas in a small stew-pan and simmer over medium-high heat until volume is reduced to 2 tbsp. Strain the sauce in a bowl and refrigerate to room temperature. When it cools, lay out 3/4 tbsp. in a separate bowl for serving with pancakes.

7. Herbal Pancakes

   Combine all ingredients in a blender and mix for 10 seconds. Place the pancake dough in the refrigerator for 1 hour. Heat a little non-stick pan over high heat. Grease her creamy oil. Pour 30 g. the dough into the center of the pan and rotate it to evenly distribute the dough on the bottom. Bake for 30 seconds. иturn over. Bake another 10 seconds. and put it on the kitchen board. Leave the pancakes uncovered so that they cool. Keep going bake until you use up the dough.