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Peppery Lemon Duck with Roasted Garlic
A duckling rubbed a day ahead with a paste of black peppercorns, garlic and lemon zest, air-dried in the refrigerator, then roasted in two positions with lemon and orange juice for crackling skin and a simple white wine pan sauce.
- YieldServes 6
- Hands-on1 h 5 min
- Total1 d 3 h
- Difficulty
Ingredients
- 1duckling, about 2.3 kg (5 lb)
- to tastesalt
- to tastefreshly ground black pepper
Rub
- 2 clovesgarlic, pressed
- 3 tbspblack peppercorns
- 2lemons, zest finely grated
Roasting
- 1 headgarlic, whole, unpeeled
- 3large lemons, juiced (about 135 ml)
- 2juice oranges, large, juiced (about 240 ml)
Sauce
- 120 mldry white wine, 1/2 cup
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