Glazed Duck with Clementine Sauce

Glazed Duck with Clementine Sauce
Photo by Mikkel Vang


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