Preheat oven to 350 degrees. Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving. This recipe yields 3 to 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-038 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-08-1997