Sour Orange Glazed Duck With Herb Crepes

• 1 (5 lb) peking ducklings (Long Island)
• kosher salt
• fresh ground black pepper
• 1 orange, zest of
• 1 lemon, zest of
• 1 lime, zest of
• 1 small onion, halved
• 4 cups fresh orange juice
• 2 cups fresh lemon juice
• 1 cup fresh lime juice
• 6 garlic cloves, finely chopped
• 1 tablespoon fennel seed
• 1 teaspoon whole black peppercorn
• 2 large eggs
• 34 cup milk
• 12 cup water
• 1 cup flour
• 14 teaspoon salt
• 18 teaspoon freshly grated black pepper
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons melted butter
• butter, for coating the pan
• watercress, for garnish

1. For the Duck: Preheat oven to 300 degrees F.
2. A day before roasting, remove the giblets and neck from the cavity of the bird and discard.
3. Trim the neck flap and excess fat from around the cavity.

peking, kosher salt, fresh ground black pepper, orange, lemon, lime, onion, orange juice, lemon juice, lime juice, garlic, fennel seed, black peppercorn, eggs, milk, water, flour, salt, black pepper, thyme, fresh parsley, butter, butter

Taken from www.food.com/recipe/sour-orange-glazed-duck-with-herb-crepes-290665 (may not work)