Glazed Duck with Clementine Sauce

Ingredients

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

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