Glazed Duck with Clementine Sauce

Glazed Duck with Clementine Sauce
Photo by Mikkel Vang

Ingredients

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

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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