How To Make Roast Duck Two Ways with Spiced Clementine Sauce
Serves:
Ingredients
- 1 whole duck, about 4-5 pounds
- Salt and pepper, to taste
- 4 sprigs of fresh thyme
- 4 cloves of garlic, crushed
- 2 clementines, sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon cornstarch
- Chopped fresh parsley, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Season the duck with salt and pepper, inside and out. Place thyme sprigs, garlic, and clementine slices inside the cavity.
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Roast the duck in the preheated oven for 1 hour, or until the skin is golden brown and crispy.
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In a small saucepan, heat olive oil over medium heat. Add cinnamon and nutmeg, and cook for 1 minute.
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Stir in chicken broth, honey, and cornstarch. Simmer for 5 minutes, until the sauce thickens. Remove from heat.
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After the initial hour of roasting, remove the duck from the oven. Carefully pour off the fat from the roasting pan.
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Flip the duck over and return it to the oven for another hour, or until the internal temperature reaches 165°F (74°C).
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Once the duck is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.
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Serve the roast duck halves with the spiced clementine sauce drizzled on top. Garnish with chopped parsley.
Nutrition
- Calories : 458kcal
- Total Fat : 29g
- Saturated Fat : 8g
- Cholesterol : 143mg
- Sodium : 288mg
- Total Carbohydrates : 10g
- Dietary Fiber : 1g
- Sugar : 7g
- Protein : 36g
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