Introduction

Clementine Roast Duck is a delightful dish that combines the rich and savory flavors of duck with the sweet and tangy notes of clementines. This recipe is perfect for a special occasion or a festive gathering, offering a unique twist on classic roast dishes. Incorporating fresh herbs and citrus, the duck becomes succulent and aromatic, making it a show-stopping centerpiece for any table.

Detailed Ingredients with measures

– 1 whole duck (about 2.5 kg)
– 4 clementines, zest and juice
– 1 large onion, quartered
– 3 garlic cloves, crushed
– 2 sprigs of fresh thyme
– Sea salt and black pepper to taste
– 2 tablespoons honey
– 1 tablespoon olive oil

Prep Time

Preparation takes approximately 15 minutes, allowing for efficient assembly before cooking.

Cook Time, Total Time, Yield

Cook time is around 2 hours, making the total time approximately 2 hours and 15 minutes. This recipe yields about 4 to 6 servings, depending on the appetite of your guests. Enjoy the succulent flavors of roast duck paired with seasonal sides for a truly memorable meal.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 220°C (450°F).

Step 2: Prepare the Duck

Take a whole duck and remove any excess fat from the cavity. Pat the outside dry with a paper towel for crispy skin.

Step 3: Season the Duck

Rub sea salt all over the duck, ensuring to get it into the cavity as well.

Step 4: Stuff the Duck

Stuff the cavity of the duck with clementines and herbs like thyme or rosemary for added flavor.

Step 5: Truss the Duck

Tie the legs of the duck together with kitchen twine to help it cook evenly.

Step 6: Roast the Duck

Place the duck, breast side up, in a roasting tray and roast in the preheated oven for 1 hour.

Step 7: Baste the Duck

After 30 minutes, carefully baste the duck with the fat that has rendered in the bottom of the tray.

Step 8: Check for Doneness

After 1 hour, use a meat thermometer to check the internal temperature. It should reach at least 75°C (165°F).

Step 9: Rest the Duck

Remove the duck from the oven and let it rest for 15 minutes before carving.

Step 10: Serve

Carve the duck and serve with your choice of sides and a drizzle of the roasted juices.

Notes

Note 1:

Ensure that the skin is pricked gently to help the fat render out during cooking, promoting a crispy finish.

Note 2:

You can substitute clementines with other citrus fruits like oranges or mandarins depending on what you have available.

Note 3:

Consider using a meat thermometer for accurate cooking; this prevents overcooking and drying out the meat.

Note 4:

Leftover duck can be shredded and used in salads, sandwiches, or stir-fries for a delicious meal later.

Cook techniques

Roasting

Roasting is a cooking method that involves cooking food in an oven. It’s ideal for duck as it allows the skin to get crispy while keeping the meat tender and juicy.

Trussing

Trussing involves tying the legs and wings of the duck close to the body. This technique helps the duck cook more evenly and maintains a nice shape during roasting.

Marinating

Marinating the duck in a flavorful mixture, such as clementine juice, infuses it with taste and helps to tenderize the meat.

Resting

Allowing the duck to rest after roasting is crucial. This step lets the juices redistribute, ensuring the meat remains moist when carved.

Glazing

Glazing involves brushing the duck with a sticky sauce made from the pan juices and clementine juice during the roasting process, which enhances flavor and adds shine to the skin.

FAQ

What type of duck is best for roasting?

A whole duck, such as a Pekin or Muscovy duck, is typically recommended for roasting as it has the right amount of fat and flavor.

How do I know when the duck is done?

The duck is done when it reaches an internal temperature of 75°C (165°F) and the juices run clear when pierced.

Can I use other fruits instead of clementines?

Yes, you can experiment with other citrus fruits like oranges or lemons for a different flavor profile.

Why do I need to rest the duck after cooking?

Resting allows the juices to redistribute throughout the meat, making it more juicy and flavorful when served.

How can I ensure the skin is crispy?

Ensure that the skin is dry before roasting, and consider scoring the skin to allow fat to render out, contributing to crispiness.

Conclusion

The clementine roast duck is a delightful recipe that brings together the rich flavors of duck and the refreshing sweetness of clementines. Ideal for special occasions or family gatherings, this dish is sure to impress your guests and elevate your dining experience.

More recipes suggestions and combination

Roast Duck with Cherry Sauce

Pairing duck with cherry sauce offers a fruity and slightly tart contrast that enhances the savory profile of the meat.

Orange Glazed Duck

Substituting clementines with oranges can create a similar yet distinct flavor that complements the duck wonderfully.

Duck à l’Orange

This classic French dish combines roast duck with a sweet and tangy orange sauce, providing a timeless flavor combination.

Spiced Orange Duck Salad

Leftover roast duck can be used in a fresh salad with spiced orange dressing, adding a light and refreshing touch.

Duck Tacos with Citrus Salsa

Transform your leftover duck into delicious tacos, topped with a zesty citrus salsa for a fun and casual meal option.