Roasted Ducks with Tangerine-Hoisin Glaze

Photo by Scott Phillips
Ingredients
- Kosher salt and freshly ground white pepper
- 2-½ tsp. coriander seed
- 4 tsp. finely grated tangerine zest
- 1 Tbs. fresh tangerine juice
- 2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec
- 2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded
- 4 medium cloves garlic, minced
- + 4 more ingredients
-
- 1 tsp. Asian sesame oil
- 3 Tbs. hoisin sauce
- 1 Tbs. honey
- 2-½ tsp. five-spice powder
In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste. Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the...
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