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Brick
Pressed Citrus Duck
Beermann's
Beerwerks
645 5th Street
Lincoln, California
(916) 645-2377
Lincoln: http://www.beerpage.com/CalBrew/beerman.html
Roseville: http://www.beermanns.com/
Beermann's
uses history and a hearty menu to create a festive atmosphere
for patrons. You can sit in the café and watch your meal
being cooked, or your can eat in the steakhouse where a mural
takes you on a trip back in time to the early 1900's. Don't forget
to enjoy an award-winning beer that's brewed right on the premises.
From comedy to music, the restaurant features several rooms where
you can catch a little entertainment on one of their many stages.
Ingredients
- 1
Whole Duck semi-boned
- 3
Oranges
- 1
Lemon
- 1
Lime
- 6
Cloves of Garlic
- 1/2
Yellow Onion
- 1cup
fresh parsley
- Salt
and white pepper to taste
- 1/2
cup salad oil
Instructions
Cut onion and garlic and put in bowl. Squeeze Oranges, Lemon,
and Limejuice on top of onions and garlic. Add fresh parsley,
salt, pepper, and salad oil. Marinate Duck in mixture overnight.
Cook under brick until brown (about 4 minutes on each side).
Suggestions
If you like it well done you can finish it in the oven 8 to 10
minutes at 350 degrees.
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