Introduction
This recipe offers a delectable combination of savory duck with the zestful punch of clementine sauce. The Glazed Duck with Clementine Sauce promises to deliver an unforgettable dining experience, marrying rich flavors and textures in one harmonious bite.
Tips for this recipe
– Ensure the duck breast is patted dry before seasoning it with kosher salt to achieve the perfect sear and crispy skin.
– Slowly cook the duck on a low temperature in the oven, allowing the meat to become tender and fall-off-the-bone while maintaining juiciness.
– For the sauce, be cautious with citrus zest as it can overpower other flavors; use sparingly but taste throughout for balance.
Why you will love this recipe
The Glazed Duck with Clementine Sauce stands out due to its unique blend of contrasting elements – the crispy and tender duck paired with a tangy, sweet clementine sauce. This dish caters not only to those who appreciate rich flavors but also to individuals seeking novel culinary experiences that bring people together at the dinner table.
Ingredients
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
heavy-duty foil (for roasting)
Adviced equipments
– Duck Breast Slicer: Ensures consistent thin slices for even cooking.
– High-Speed Food Processor: Essential for efficiently preparing the clementine sauce components like zest and juice extraction. Also handy in pureeing ingredients if needed.
– Precision Thermometer: Ensures proper cooking by accurately monitoring duck’s internal temperature.
– Juicer or Citrus Press: Aids in extracting clementine juice for the sauce and can be used for zesting when necessary.
– Non-Stick Skillet: Ideal for searing duck skin without sticking, easing cleanup afterward.
– Roasting Pan with Rack: Suitable for roasting whole ducks or large pieces to ensure even cooking and browning.
– Wok or Heavy-Bottomed Saucepan: Versatile options for sautéing ingredients; the heavy bottom ensures even heat distribution during sauce preparation.
– Mixing Bowls: Required for marinating duck meat, preparing clementine sauce, and mixing ingredients as needed throughout cooking. Having bowl sizes varies can be practical for different stages of the recipe.
History of the recipe
The art of pairing duck with citrus-based sauces dates back centuries, rooted in culinary traditions that sought to enhance rich proteins like duck meat. Incorporating clementines into a duck dish is relatively modern but taps into the longstanding appreciation for sweet and sour flavor combinations that bring out the natural taste of poultry while providing an exquisite gastronomic experience.
Fun facts about this recipe
1. Pekin duck, known for its mildly gamey yet tender meat texture, is a Chinese import that revolutionized American cuisine when it became popular in the early 20th century.
2. Clementines are smaller cousins of mandarins and oranges; their subtle sweetness makes them perfect for enhancing savory dishes without overwhelming them, as seen in this unique duck recipe.
3. The use of Mandarine Napoléon liqueur adds a historical twist to the recipe—this French cognac-based spirit has been enjoyed since its creation in 1860 and pairs impeccably with rich flavors, such as those found in duck preparations.
4. Roasting Pekin ducks at low temperatures allows for even cooking while maintaining the duck’s moisture levels—a technique often associated with Chinese roast poultry methods, showcasing how traditional practices evolve and blend with modern culinary innovations.
