Glazed Duck with Clementine Sauce

Name: Glazed Duck with Clementine Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps arrowroot; 1 large celery rib, cut crosswise into 4 pieces; 1 kilograms clementines (12 to 20); 2 Tbsps kosher salt; 2 mediums onions, quartered lengthwise; 3 Tbsps Mandarine Napoléon liqueur or Cointreau; 118 milliliters red-wine vinegar; 79 milliliters finely chopped shallot; 118 milliliters sugar; 5 kilograms Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded

Glazed Duck with Clementine Sauce might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 80g of protein, 268g of fat, and a total of 2918 calories. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours. Head to the store and pick up pekin ducks, kosher salt, sugar, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

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, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt. Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks.

Ingredients you will need

Kosher Salt

Celery

Onion

Whole Duck

Sugar

Meat

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim). Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour.

Ingredients you will need

Duck

Water

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more.

Ingredients you will need

Duck

Bone

Meat

Equipment you will use

Wooden Spoon

Aluminum Foil

Oven

Frying Pan

Remove pan from oven and discard foil.

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid).

Ingredients you will need

Whole Duck

Equipment you will use

Wooden Spoon

Roasting Pan

Bowl

Discard all fat from chilled cooking liquid.

Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water 5 minutes, then drain.

Ingredients you will need

Clementine

Vegetable

Water

Equipment you will use

Peeler

Sauce Pan

Knife

Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan.

Ingredients you will need

Clementine

Juice

Equipment you will use

Sauce Pan

Sieve

Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid.

Ingredients you will need

Vinegar

Duck

Sauce

Sugar

Equipment you will use

Frying Pan

Put oven rack in middle position and preheat oven to 500°F.

Equipment you will use

Oven

Roast ducks until skin is crisp, 25 to 35 minutes.

Ingredients you will need

Duck

Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes.

Ingredients you will need

Duck

Sauce

Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners.

Equipment you will use

Roasting Pan

Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes.

Ingredients you will need

Shallot

Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil.

Ingredients you will need

Sauce

Equipment you will use

Sieve

Frying Pan

Stir together liqueur and arrowroot and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper.

Ingredients you will need

Salt And Pepper

Arrowroot

Liqueur

Sauce

Equipment you will use

Whisk

Serve ducks, whole or carved into serving pieces, with sauce.

Ingredients you will need

Duck

Sauce

• Ducks can be braised and chilled 1 day ahead. Chill cooking liquid separately.• Glaze can be made and sauce can be started 6 hours ahead. Cool separately, uncovered, then chill, covered. Reheat glaze and stir before using.

Ingredients you will need

Duck

Sauce