Title: Emeril's Tangerine Duck
Categories: Poultry
Yield: 4 Servings

5	lb	Duck
3		Tangerines, 2 peeled, peels
		Reserved, 1 unpeeled
2	tb	Sugar
1/4	c	Chopped onion
1/4	c	Chopped celery
2		Bay leaves
		Salt and 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, reduce the 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.

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2244 From: Dave Drum Date: 07 Dec 97

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