Roast duck with clementines is essentially an easy orange glazed duck recipe with crispy skin that's soul-achingly magnificent. Sorta makes you want to try it, eh?
This roast duck with clementines yields crispy skin and an orange-glazed duck that’s lightly spiced and meltingly tender and perfectly complemented by a sweetly tart clementine pan sauce. The key to the shatteringly crisp skin is air-drying the duck for 48 hours in the fridge, so this dish takes some advance planning, but the actual making of the duck couldn’t be easier. And the end result is well worth the wait.–Angie Zoobkoff
Roast Duck with Clementines Recipe
- Quick Glance
- 2 H, 15 M
- 2 D, 4 H
- Serves 3 to 4
- For the spice rub
- 1 duck, trimmed of excess fat (about 3 1/4 pounds or 1.5 kg)
- 1 tablespoon Sichuan peppercorns (7 g)
- 1 tablespoon black peppercorns (9 g)
- 1 star anise
- 2 cloves
- 1 1/2 tablespoons coarse salt (13 g)
- 1/2 teaspoon Chinese five-spice powder (1 g)
- 4 tablespoons cornstarch (28 g)
- 2 clementines, halved and squeezed
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon sesame oil (5 ml)
- For the pan sauce
- 2-inch (5-cm) piece of ginger, peeled, lightly bruised and cut into 3 or 4 pieces
- 2 scallions, halved and lightly smashed
- 1 lemongrass stalk, trimmed and cut into 3 pieces
- 6 clementines (3 halved, 3 whole—about 18 ounces or 510 g)
- 2 handfuls kumquats (about 7 ounces or 200 g) (optional)
- 3 tablespoons Chinese rice wine (45 ml)
- 1 cup freshly squeezed clementine juice (237 ml), from about 6 clementines
- Make the spice rub and prep the duck
- 1. Cut off the end section or tips of the duck wings. Prick the duck skin all over with a sharp-tined fork to allow the fat to escape during roasting.
- 2. In a dry skillet over medium heat, toast the Sichuan and black peppercorns, the star anise, cloves, and salt until fragrant, stirring and shaking the skillet to prevent burning. Tip everything onto a plate and let cool. Transfer everything to a spice grinder along with the five-spice powder and process to a fine powder.
- 3. In a small bowl, combine the cornstarch, 3 tablespoons (44 ml) freshly squeezed clementine juice (reserve the squeezed clementines halves), soy sauce, and sesame oil and stir until smooth. Set aside 2 tablespoons in a covered bowl and refrigerate. Brush the rest of the clementine and cornstarch slurry all over the skin of the duck, then rub the duck inside and outside with the spice mixture, massaging it in well and making sure it’s evenly dispersed.
- 4. Nestle the duck in a flameproof baking dish, preferably on a wire rack, that will comfortably hold the duck with some space around it, breast side up, and refrigerate, uncovered, until the skin and its coating are completely dry, about 48 hours. Check the duck after 24 hours, and if any liquid has accumulated in the bottom of the dish, drain it off and discard it, and then return the duck to the fridge.
- Roast the duck and make the pan sauce
- 5. Preheat the oven to 400ºF (200°C).
- 6. Stuff the ginger, scallions, lemongrass, and the 4 reserved juiced clementine halves into the duck cavity. Roast for 45 minutes, then pour off all the rendered fat. (There could be as much as 2/3 cup rendered fat—don’t throw it away! You can toss it with some potatoes and roast them or strain it and stash it in the freezer for a future use.) Place the whole and halved clementines and the kumquats, if using, around the duck. Return to the oven and roast for another 45 to 60 minutes, until the duck is dark brown and crisp and a thermometer inserted into the meatiest part of the thigh registers 165°F (75°C). Spoon some pan juices over the clementines, but not over the duck, which must be kept dry to ensure crisp skin.
- 7. Lift the duck onto a cutting board and place the fruit on a platter. Place the dish over medium-high heat and add the rice wine. As it bubbles, scrape the bits from the bottom of the pan. Stir in the reserved cornstarch mixture. Add the clementine juice, stir, and simmer for 5 to 10 minutes until glossy.
- 8. Using kitchen shears or a very sharp knife, cut the duck in half through the backbone, discard the ginger, scallions, lemongrass, and squeezed clementine halves, then cut the duck into serving portions and pile them onto the platter along with the fruit. Serve with the sauce on the side.
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