Glazed Duck with Clementine Sauce Recipe | Epicurious.com
"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...."
INGREDIENTS
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2 (6- to 7-pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded
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2 tablespoons kosher salt
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2 medium onions, quartered lengthwise
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1 large celery rib, cut crosswise into 4 pieces
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1/2 cup plus 2 tablespoons sugar
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3 lb clementines (12 to 20)
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1/2 cup red-wine vinegar
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1/3 cup finely chopped shallot
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3 tablespoons Mandarine Napoléon liqueur or Cointreau
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1 1/2 tablespoons arrowroot
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