Clementine Roast Duck

Oh, let me tell you about this clementine roast duck! It’s like, well, imagine a rich, succulent duck glazed with the sweet brightness of clementines, filling your kitchen with this amazing aroma… It’s perfect for those special gatherings when you want to impress your loved ones, but honestly, it’s quite comforting, too. It’s just one of those dishes that feels like a warm hug on a plate, you know? Plus, just looking at it all glistening in the pan, you can’t help but feel a little… proud.

Why You’ll Crave It

• That crispy skin—you’ll want to savor every bite!
• The sweet and tangy clementines really elevate the flavors—trust me.
• It’s surprisingly straightforward to make, even for a beginner!
• Your friends will think you’re a gourmet chef (but you’ll know the secret…)
• Perfect for cozy family dinners or fancy occasions alike!

The first time I made this, I swear my family couldn’t stop talking about it for days!

What You’ll Need

• Duck: 1 whole duck (around 2 kg), the richer, the better!
• Clementines: 5-6 juicy ones, and maybe a couple extra for garnish—because they look fancy!
• Garlic: 1 bulb, just whole and gorgeous, trust me on this.
• Fresh thyme: a few sprigs, it adds such a delightful aroma.
• Honey: 2 tablespoons, you can’t beat that sweet glaze!
• Salt: to taste—don’t be shy!
• Black pepper: to taste—freshly ground is always best.
• Water: about 200 ml, for a little moisture in the roasting tray.

Easy How-To

Let’s Get Started

First, you’ll want to take that beautiful duck out of the fridge, let it come to room temperature for about 30 minutes—this helps it cook more evenly. While you’re waiting, preheat your oven to a toasty 220°C (428°F). Now, grab some paper towels and pat the duck dry. You want to score the skin in a crisscross pattern, being super careful not to cut into the meat itself… It’s like little diamonds, kind of fancy, right?

Next, season that duck generously with salt and freshly cracked black pepper, inside and out. Trust me on this—it really brings out the flavors. Now, peel those clementines and stuff some inside the duck’s cavity, along with a few sprigs of thyme. Oh, and don’t forget the garlic! Just toss the whole bulb in there, the flavor it brings out during roasting is pure magic.

Alright, now move the duck to a roasting tray, breast side up. Pop it in the oven for 20 minutes, till the skin starts to crisp up and turn lovely golden brown. Then, lower that oven temperature down to 180°C (356°F) and let it roast for about an hour and ten minutes more, basting occasionally with any fat that collects in the tray. That moisture is key! Oh, and keep an eye on it, you want it perfectly cooked, not overdone…

Once those juices run clear when you pierce the thigh, and the internal temperature hits 75°C (165°F), it’s ready. Let it rest for about 15 minutes before carving—this really helps keep it juicy! And serve it with those lovely roasted clementines and any pan juices… oh, it’s a total showstopper.

Good to Know

• Make sure to choose a good quality duck… and if you can find a free-range one, even better!
• If you can’t find clementines, don’t worry! Tangerines or mandarins work just as well.
• The cooking time might vary a bit—just adjust based on the size of your duck!

Serving Ideas

• Serve this dish with a light, refreshing salad or some roasted veggies—it balances everything out nicely!

Top Tricks

• Baste the duck every half hour while it’s roasting to keep it moist and flavorful—trust me, your taste buds will thank you!

Frequently Asked Questions

What type of duck is best for roasting?

You really can’t go wrong with a whole duck like Pekin or Muscovy—they’re fantastic for roasting, rich flavors, tender meat. You’ll love it!

How do I know when the duck is fully cooked?

Check that internal temperature! Once it reads 75°C (165°F) and those juices run clear, you know you’re golden.

Can I use other citrus fruits instead of clementines?

Absolutely! Oranges or even lemons can add a lovely twist. They’ll still create a beautiful, flavorful dish.

How long should I let the duck rest before carving?

About 15-20 minutes is perfect—this helps keep everything juicy and tender for when you slice it up.

Conclusion

Clementine roast duck is really one of those special dishes that, once you serve it, everyone will be talking about how delicious it is. The combo of tender duck paired with bright clementines creates this rich, beautiful experience that you’ll savor long after the meal is over. Honestly, whether it’s for a holiday feast or a cozy dinner with your family, this dish is truly one to cherish.

More Recipe Suggestions and Combinations

Orange Glazed Duck

You might also enjoy trying it with a rich orange glaze—just as sweet and tangy!

Honey and Soy Roasted Duck

Or, mix it up with a honey and soy marinade for an Asian-inspired flavor explosion.

Herb-Crusted Duck Breast

Don’t forget, you can rub duck breasts with fresh herbs like rosemary and thyme for a fragrant treat.

Fruit and Nut Stuffed Duck

For something different, stuff your duck with a mix of dried fruits and nuts—that’ll really jazz it up!

Spicy Duck Tacos

And if you have leftovers, shred them for some spicy duck tacos… oh man, it’s casual but oh-so-delicious!