Glazed Duck with Clementine Sauce

Ingredients

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

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