Glazed Duck with Clementine Sauce

Glazed Duck with Clementine Sauce
Photo by Mikkel Vang


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

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


Best Wine Deals

See More Deals

Snooth Media Network