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1
Preheat oven to 300 degrees F.
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2
A day before roasting, remove the giblets and neck from the cavity of the bird and discard.
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3
Trim the neck flap and excess fat from around the cavity.
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4
Rinse and dry the bird well.
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5
Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
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6
Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife.
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7
Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion.
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8
Set the duck on the rack in a roasting pan, and pour a cup of water in the pan.
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9
Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
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10
Remove the duck from the oven and carefully, pour off the excess fat from the pan.
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11
(If desired reserve this fat for frying potatoes or wilting greens).
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12
Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
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13
During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
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14
Let the duck rest for 20 minutes before carving.
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15
Brush the ducks skin with glaze 4 to 5 times during the resting period.
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16
Carve the duck and transfer pieces to warm serving platter.
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17
Serve the remaining glaze at the table to drizzle over the duck, if desired.
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18
Brush the surface of the crepe with some sour orange glaze.
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19
Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress.
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20
Fold over and roll up and serve.
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21
Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups.
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22
Strain the sauce into a bowl and let cool to room temperature.
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23
Once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
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24
In blender, combine all of the ingredients and pulse for 10 seconds.
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25
Place the crepe batter in the refrigerator for 1 hour.
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26
Heat a small non-stick pan over high heat.
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27
Add butter to coat.
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28
Pour 1-ounce of batter into the center of the pan and swirl the spread evenly.
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29
Cook for 30 seconds and flip.
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30
Cook for another 10 seconds and remove to the cutting board.
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31
Lay them out flat so they can cool.
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32
Continue until all the batter is gone.
