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Citrus and Tea-Glazed Duck with Savory Wild Mushroom Pudding Recipe

Citrus and Tea-Glazed Duck with Savory Wild Mushroom Pudding

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Delicious Duck

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on April 19, 2010

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    OMG this recipe is simply AWESOME! I did add some oranges to the brining liquid as I had an over abundance of fresh oranges. Also we hung our ducks in a smoker over apple wood at approx 225 degrees for 3 1/2 hours (internal Temp 165 degrees and then I glazed ducks every 10 minutes for about the last hour of smoking. They were the most succulent, moist, flavorful ducks we have ever eaten, This recipe if definitely worth the extra effort! Will surely be a "go to" recipe whenever duck is called for. Certainly far surpasses any precooked Peking Duck you can purchase.

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  • on March 21, 2010

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    I made the bread pudding for a dinner party last night and it was the talk of the dinner. Everyone loved it. I made a cherry reduction sauce to go with my roasted duck breast and the cherry sauce mixed in with the bread pudding was an incredible combination of flavors. This recipe is a keeper!









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  • on September 13, 2009

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    I served this duck and will say that my only issue was that it brought about the quietest dinner party I have ever hosted due to the fact that my guests would not come up for air! Truly worth the effort. It's been 8 months since I have made the dish and I am pulling the recipe to make it again. It has been talked about again and again and it has has been requested from friends of friends who don't believe it was as exceptional as rumors claim it to be! I'll have to fire the double oven this time around to accommodate 6 ducks! Thanks Emeril for another winner and thanks for bringing your restaurant to Bethlehem! We fellow foodies are thrilled to have you here.

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  • on February 24, 2009

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    Juice, tender, full of flavor. That's the only way to describe this duck. I didn't find it difficult at all, only a little time consuming. Made it this past weekend for my brother and his family. Mike said it might be the best duck he ever tasted. Oven roasted duck is a standard holiday dish in our family. I thought I would try a spin on the usual and "bam" it was a huge success. The bread pudding was an excellent compliment. It was a toss up which one we liked better; the duck or the bread pudding. I'm sure I will be making this meal again for the next up coming holiday.

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  • on January 30, 2008

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    This entire meal was absolutely delicious.

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  • on November 24, 2006

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    I had never had duck before, and after trying this recipe, became an instant duck fanatic

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  • on March 21, 2006

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    This recipe is definitely labor intensive but worth the while if you're into duck. One thing I would definitely change are the amounts of lime and salt used as both overwhelm the duck though my family did notice that different parts of the duck picked up different flavors though the lime did permeate everything pretty thoroughly.

    Again, if you're into duck and don't mind a lot of fussing around, this is the recipe for you. One other small warning: When making the glaze there's not a whole lot of difference between "thick syrup" and near soft ball stage candy. Watch your temperature on your stove carefully as the glaze likes to bubble up and over the sides of the pan and, when cooled, will become far thicker than you originally anticipated. However, it makes the dish. The color is just phenomenal! Thanks, Emeril, for helping make my father's 64th birthday a complete smash with this duck! :-

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  • on November 25, 2005

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    We made this for Thanksgiving dinner and it was fantastic. We wouldn't change a thing and will make this our standard Thanksgiving main course from now on.

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  • on November 24, 2005

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    I loved this pudding, but it never says when to add back in the mushrooms. I sort of winged it. Can anyone clarify?

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  • on October 11, 2005

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    Par Excellence; kicked up to the moon, Emmy. smiles from P A.

    Jennifer Raey Mac Donald

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