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Glazed Duck With Clementine Sauce and Pistachios

The aroma of roasted duck always transports me back to my grandmother’s kitchen during the holidays. I can almost feel the warmth of the oven on my face and see the glistening mahogany skin of the bird as it’s pulled from the oven. This recipe for Glazed Duck with Clementine Sauce and Pistachios captures that same festive spirit, but with a bright, citrusy twist that cuts through the richness of the duck and adds a modern flair. The crunchy pistachios provide a delightful textural contrast, making each bite a symphony of flavors and textures.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 50 minutes (plus 4 hours chilling)
Servings: 8
Yield: 2 ducks
Dietary Type: Not specified

Ingredients

2 (4 lb) ducks
2 tablespoons coarse salt
2 onions, quartered
1 large celery rib
1/2 cup sugar
2 tablespoons sugar
3 lbs clementines
1/2 cup red wine vinegar
2 shallots, finely chopped
3 tablespoons orange-flavored liqueur (such as Grand Marnier) or 3 tablespoons brandy
1 1/2 tablespoons arrowroot or 1 1/2 tablespoons cornstarch
1/4 teaspoon coarse salt
1 1/2 teaspoons freshly ground pepper
2 cups pistachios, chopped

Equipment Needed

Large deep roasting pan
Large bowl
Vegetable peeler
Small saucepan
3-quart heavy saucepan
Fine-mesh sieve
Large wooden spoon
Whisk

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Simultaneously, heat a medium saucepan of water to a boil.
Starting at the large cavity end of each duck, carefully separate the skin from the breast meat as much as possible. Work your fingers between the skin and the meat, being extremely careful not to tear the skin.
Use a fork to prick the duck skin all over. This step is crucial for rendering the fat during the roasting process, resulting in crispy skin.
Place the ducks breast side up in a large, deep roasting pan.
Rub each duck inside and out with the coarse salt. Be generous with the salt, as it not only seasons the duck but also helps to dry out the skin.
Divide the quartered onions and the celery rib between the cavities of the two ducks.
Sprinkle 1/2 cup of sugar around the ducks in the roasting pan. This sugar will caramelize during braising, adding depth of flavor to the pan juices.
Pour enough boiling water over the ducks to reach halfway up their sides. Ensure the roasting pan isn’t filled to more than 1 inch from the rim to prevent spillage. The hot water helps to tighten the skin of the ducks.
Cover the roasting pan tightly with heavy-duty aluminum foil.
Braise the ducks in the preheated oven for 1 hour.
Remove the roasting pan from the oven and carefully remove the foil.
Using one large wooden spoon to support each duck and another inside the cavity to hold it, carefully turn the ducks over so they are breast side down.
Cover the pan again with foil and continue to braise the ducks until the meat is tender but not falling off the bone, approximately 1 hour. The meat should be cooked through but still retain some moisture.
Transfer the ducks to two large plates to cool slightly.
Drain any juices inside the ducks back into the roasting pan. Transfer the pan juices from the roasting pan to a large bowl.
Return the ducks to the roasting pan, breast sides up, and allow them to cool completely.
Refrigerate the ducks and the reserved pan juices, uncovered, for at least 4 hours. This chilling period allows the fat to solidify, making it easier to remove, and helps the duck skin to dry out further for maximum crispness when roasting.
After chilling, remove the solidified fat from the chilled pan juices. The fat can be discarded or reserved for other culinary uses, such as roasting potatoes.
Remove the zest from 2 large or 4 small clementines using a vegetable peeler. Cut the zest into fine strips.
Blanch the clementine zest strips in a small saucepan of boiling water for 5 minutes. This step removes bitterness from the zest. Drain the blanched zest.
Squeeze enough juice from the remaining clementines to measure 2 cups.
Pour the clementine juice through a fine-mesh sieve into a 3-quart heavy saucepan to remove any seeds or pulp.
Add the red wine vinegar and the remaining 2 tablespoons of sugar to the saucepan with the clementine juice. Heat the mixture to a boil.
Cook the clementine reduction until it is reduced to about 1/3 cup, approximately 25 minutes. The mixture should thicken slightly.
Transfer 1 tablespoon of the finished clementine reduction to a cup and reserve it for later use as a glaze.
Stir the blanched clementine zest strips and 1 cup of the pan juices into the remaining clementine reduction in the saucepan. Reserve this mixture; it will form the base of the final sauce.
Preheat the oven to 500 degrees F (260 degrees C).
Roast the ducks, uncovered, until the skin is crisp and golden brown, approximately 25-35 minutes. Watch carefully to prevent burning.
Brush the reserved 1 tablespoon of clementine reduction over the ducks during the last few minutes of roasting to create a beautiful glaze.
Transfer the roasted ducks to a serving platter.
Pour off all but 1 tablespoon of the fat from the roasting pan.
Set the roasting pan over two burners on the stovetop. Add the finely chopped shallots to the pan and cook over medium-low heat, stirring frequently, until softened and pale golden, approximately 3-5 minutes.
Add 2 cups of the reserved pan juices to the pan with the shallots. Reserve any remaining pan juices for another use, such as making stock.
Heat the shallot and pan juice mixture to a boil, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes.
Pour the shallot and pan juice mixture through a fine-mesh sieve into the saucepan containing the clementine reduction and zest mixture. Heat to a boil.
In a small cup, stir together the orange-flavored liqueur (or brandy) and the arrowroot (or cornstarch) until smooth to create a slurry. This slurry will help thicken the sauce.
Whisk the liqueur/arrowroot slurry into the sauce in the saucepan.
Simmer the sauce, whisking occasionally, until it thickens, approximately 3-5 minutes.
Season the Clementine Sauce with coarse salt and freshly ground pepper to taste.
Serve the roasted ducks with the Clementine Sauce and sprinkle with the chopped pistachios.

Expert Tips & Tricks

To ensure extra-crispy skin, you can dry-brine the ducks for up to 24 hours before cooking. Simply rub them with the coarse salt and let them sit uncovered in the refrigerator. This draws out moisture from the skin.
If you don’t have clementines, you can substitute oranges, but you may need to adjust the sugar level in the sauce to balance the acidity.
For a richer sauce, you can add a knob of butter at the end, just before serving.
Don’t discard the duck fat! It’s a fantastic cooking fat with a high smoke point and adds incredible flavor to roasted vegetables or potatoes.

Serving & Storage Suggestions

Serve the Glazed Duck with Clementine Sauce and Pistachios immediately after roasting to enjoy the crispy skin and vibrant flavors. Arrange the sliced duck on a platter, generously drizzled with the clementine sauce, and sprinkle with the chopped pistachios. Consider serving it alongside roasted root vegetables, wild rice pilaf, or a simple green salad.

Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days. The sauce should be stored separately. To reheat the duck, warm it gently in a low oven (around 300°F/150°C) to prevent it from drying out. Reheat the sauce in a saucepan over low heat, whisking occasionally. The duck can also be frozen for up to 2 months, but the skin may lose some of its crispness upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	738.5 kcal	N/A
Calories from Fat	479 g	65%
Total Fat	53.3 g	82%
Saturated Fat	14.9 g	74%
Cholesterol	76 mg	25%
Sodium	1889.6 mg	78%
Total Carbohydrate	50.1 g	16%
Dietary Fiber	6.7 g	26%
Sugars	34.9 g	N/A
Protein	19.8 g	39%

Variations & Substitutions

Spicy Duck: Add a pinch of red pepper flakes to the clementine sauce for a touch of heat.
Maple Glazed Duck: Substitute maple syrup for the sugar in the glaze for a richer, more caramel-like flavor.
Herb Roasted Duck: Add fresh herbs like rosemary and thyme to the duck cavity during the braising process for an aromatic twist.
Gluten-Free: This recipe is naturally gluten-free as long as you use arrowroot instead of cornstarch.

FAQs (Frequently Asked Questions)

Q: Why is it important to prick the duck skin all over?
A: Pricking the skin allows the fat underneath to render properly during roasting, resulting in crispy skin and preventing the skin from becoming soggy.

Q: Can I use oranges instead of clementines?
A: Yes, you can substitute oranges for clementines, but be mindful that oranges might be more tart. You might need to adjust the sugar level in the sauce to balance the acidity.

Q: How do I prevent the duck from drying out during roasting?
A: Braising the duck before roasting helps to ensure that the meat remains moist and tender. Also, avoid overcooking the duck during the final roasting stage.

Q: Can I make the clementine sauce ahead of time?
A: Yes, the clementine sauce can be made a day or two in advance and stored in the refrigerator. Reheat it gently before serving.

Q: What do I do with the leftover duck fat?
A: Duck fat is a prized ingredient! Use it to roast potatoes, vegetables, or even to make confit.

Final Thoughts

I sincerely hope you give this Glazed Duck with Clementine Sauce and Pistachios a try. It’s a truly special dish that is sure to impress your family and friends. Don’t be intimidated by the seemingly long list of steps—each one is simple and contributes to the overall flavor and texture of the dish. I encourage you to experiment with the variations and find what suits your palate best. Feel free to share your creations and feedback; I’m excited to hear how it turns out for you! Consider pairing this dish with a crisp white wine like a dry Riesling or a Pinot Gris to complement the richness of the duck and the citrusy notes of the sauce. Happy cooking!

Glazed Duck With Clementine Sauce and Pistachios Recipe