Glazed Duck with Clementine Sauce

Glazed Duck with Clementine Sauce
Photo by Mikkel Vang


  • 2 6- to 7-pound Pekin ducks (sometimes called Long Island duck)
  • heavy-duty foil
  • 1/3 cup shallot
  • ½ cup red-wine vinegar
  • 3 tablespoons Mandarine Napoléon liqueur or Cointreau
  • 1 large celery rib
  • 2 tablespoons kosher salt
  • + 4 more ingredients
    • 10 tablespoons sugar
    • 2 medium onions
    • 3 pounds clementines
    • 1 ½ tablespoons arrowroot

Put oven rack in middle position and preheat oven to 350°F. Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork. Put ducks, ...

View full recipe at Epicurious


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