Sensuous Crispy Duck


  • 1 duck, 4–5 lbs. (2–3 kg)
  • ½ cup shredded almonds
  • 5 tangerines
  • 2 oranges
  • 2 tbsp. sugar
  • ½ cup celery, chopped
  • ½ cup fennel, chopped
  • Salt and Pepper to taste



  1. This dish takes a bit of preparation, as the duck needs to be refrigerated overnight. One day before, the duck should be cleaned and excess fat removed.
  2. On the day of the cooking, preheat your oven to 475° F (250° C). Take the duck and prick the skin carefully using a fork, without piercing the meat.
  3. In a bowl, combine 4 peeled tangerines and two oranges with the sugar, and mash them using a fork until the sugar is well mixed. Add almonds, celery, fennel, and half of tangerine peel into the mix.
  4. Stuff the mixture inside the duck’s cavity. This mixture will enhance the flavour of the duck during the cooking.
  5. Cut the remaining two tangerines in half, and rub all over the duck’s skin. Add salt and pepper and sprinkle tangerine peel over the duck.
  6. Place the duck in a roasting pan and roast the duck for about 20–30 minutes, and then reduce heat to 350° F (175° C) and roast for another 20 minutes. Turn the temperature up to get the duck crispy and cook it for 10 minutes.