Glazed Duck with Clementine Sauce

420 mins (prep 60)
13 ingredients
makes 8 servings
Clementines take the place of oranges in this variation on the French classic duck à l'orange. Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

Categories:  winter , american ,
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  • 2 (6- to 7-pound) pekin ducks (sometimes called long island duck), thawed if necessary and excess fat discarded
  • 2 tablespoons kosher salt
  • 2 medium onions, quartered lengthwise
  • 1 large celery rib, cut crosswise into 4 pieces
  • 1/2 cup plus 2 tablespoons sugar
  • 3 lb clementines (12 to 20)
  • 1/2 cup red-wine vinegar
  • 1/3 cup finely chopped shallot
  • 3 tablespoons mandarine napoléon liqueur or cointreau
  • 1 1/2 tablespoons arrowroot
  • special equipment: heavy-duty foil


Serving Size (204.23 g)
Servings 8
Amount per Serving
Calories 111.12 Calories from Fat 2.52
% Daily Value *
Total Fat 0.28g 3.41%
Saturated Fat 0.01g 0.28%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1436.97mg 478.99%
Total Carbohydrate 24.63g 65.67%
Dietary Fiber 2.93 g 93.69%
Sugars 19.22 g %
Protein 1.57g 25.17%
Vitamin A 0.53IU% Vitamin C 83.06mg%
Calcium 53.63mg% Iron 0.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, celery rib, plus, finely chopped shallot, or, special equipment