Available at 
Tweet
2 (6- to 7-pound) Pekin (Long Island) ducks, excess fat from body cavity and neck discarded
2 tablespoons kosher salt
2 onions, quartered
1 large celery rib, cut into 4 pieces
1/2 cup plus 2 tablespoons sugar
3 pounds clementines
1/2 cup red wine vinegar
1/3 cup finely chopped shallots
3 tablespoons Mandarin Napoleon liqueur or Cointreau
1 1/2 tablespoons arrowroot
Salt and freshly ground black pepper
Braise the ducks:
Put a rack in middle of oven and preheat oven to 350°F.
Working from large cavity end, separate duck skin (with fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin. Prick skin all over with a fork. Put ducks breast sides up, side by side, in a large deep flameproof roasting pan. Rub each duck inside and out with 1 tablespoon kosher salt. Divide onions and celery between cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling water over ducks (this will help tighten skin) to reach halfway up them; don't fill roasting pan to more than 1 inch from rim. Cover pan tightly with heavy-duty foil, carefully transfer to oven, and braise for 1 hour.
Remove pan from oven and remove foil (do not discard). Carefully turn ducks over, using one large wooden spoon to turn each duck and another inside cavity to hold it. Cover with foil again, carefully return to oven, and braise until meat is very tender but not falling off the bone, about 1 hour more.
Chill the ducks:
Remove pan from oven and, with wooden spoons, transfer ducks to two large plates. Drain any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up. Cool ducks and cooking liquid (separately), uncovered. Refrigerate, uncovered, for at least 4 hours to firm up duck before roasting and to solidify fat on cooking liquid.
Prepare the glaze and start the sauce:
Remove all fat from chilled cooking liquid and discard. Set liquid aside.
Remove zest from 2 large or 4 small clementines with a vegetable peeler. Trim any white pith from zest with a sharp paring knife and cut zest into very fine strips. Blanch strips in a small saucepan of boiling water for 5 minutes; drain. Squeeze enough juice from remaining clementines to measure 2 cups. Pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar, bring to a boil, and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Transfer 1 tablespoon glaze to a cup and reserve for brushing on ducks. Stir zest strips and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Set remaining cooking liquid aside.
Roast the ducks and finish the sauce:
Put a rack in middle of oven and preheat oven to 500°F.
Roast ducks, uncovered, until skin is crisp, 25 to 35 minutes. Brush reserved 1 tablespoon glaze over ducks, then transfer ducks to a platter and let stand while you finish sauce.
Pour off all but 1 tablespoon fat from roasting pan. Set pan over two burners. Add shallots and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid (discard any remaining liquid) and deglaze pan by boiling, scraping up brown bits, for 2 minutes. Pour through a fine-mesh sieve into glaze and zest mixture and bring to a boil.
Stir together liqueur and arrowroot in a small cup until smooth and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt and pepper.
Serve ducks, presenting them whole or carved into serving pieces, with sauce.
Cooks' notes:
• The ducks can be braised and refrigerated up to 1 day ahead.
• The glaze can be made and the sauce started up to 6 hours ahead. Cool separately, uncovered, then refrigerate, covered. Reheat the glaze and stir before using.
Makes 8 servings.
2 tablespoons kosher salt
2 onions, quartered
1 large celery rib, cut into 4 pieces
1/2 cup plus 2 tablespoons sugar
3 pounds clementines
1/2 cup red wine vinegar
1/3 cup finely chopped shallots
3 tablespoons Mandarin Napoleon liqueur or Cointreau
1 1/2 tablespoons arrowroot
Salt and freshly ground black pepper
Braise the ducks:
Put a rack in middle of oven and preheat oven to 350°F.
Working from large cavity end, separate duck skin (with fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin. Prick skin all over with a fork. Put ducks breast sides up, side by side, in a large deep flameproof roasting pan. Rub each duck inside and out with 1 tablespoon kosher salt. Divide onions and celery between cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling water over ducks (this will help tighten skin) to reach halfway up them; don't fill roasting pan to more than 1 inch from rim. Cover pan tightly with heavy-duty foil, carefully transfer to oven, and braise for 1 hour.
Remove pan from oven and remove foil (do not discard). Carefully turn ducks over, using one large wooden spoon to turn each duck and another inside cavity to hold it. Cover with foil again, carefully return to oven, and braise until meat is very tender but not falling off the bone, about 1 hour more.
Chill the ducks:
Remove pan from oven and, with wooden spoons, transfer ducks to two large plates. Drain any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up. Cool ducks and cooking liquid (separately), uncovered. Refrigerate, uncovered, for at least 4 hours to firm up duck before roasting and to solidify fat on cooking liquid.
Prepare the glaze and start the sauce:
Remove all fat from chilled cooking liquid and discard. Set liquid aside.
Remove zest from 2 large or 4 small clementines with a vegetable peeler. Trim any white pith from zest with a sharp paring knife and cut zest into very fine strips. Blanch strips in a small saucepan of boiling water for 5 minutes; drain. Squeeze enough juice from remaining clementines to measure 2 cups. Pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar, bring to a boil, and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Transfer 1 tablespoon glaze to a cup and reserve for brushing on ducks. Stir zest strips and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Set remaining cooking liquid aside.
Roast the ducks and finish the sauce:
Put a rack in middle of oven and preheat oven to 500°F.
Roast ducks, uncovered, until skin is crisp, 25 to 35 minutes. Brush reserved 1 tablespoon glaze over ducks, then transfer ducks to a platter and let stand while you finish sauce.
Pour off all but 1 tablespoon fat from roasting pan. Set pan over two burners. Add shallots and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid (discard any remaining liquid) and deglaze pan by boiling, scraping up brown bits, for 2 minutes. Pour through a fine-mesh sieve into glaze and zest mixture and bring to a boil.
Stir together liqueur and arrowroot in a small cup until smooth and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt and pepper.
Serve ducks, presenting them whole or carved into serving pieces, with sauce.
Cooks' notes:
• The ducks can be braised and refrigerated up to 1 day ahead.
• The glaze can be made and the sauce started up to 6 hours ahead. Cool separately, uncovered, then refrigerate, covered. Reheat the glaze and stir before using.
Makes 8 servings.
Although I'm tired from just reading it, this sounds delicious.
Comment