Roast Duck with Mandarin Citrus Sauce

Roast Duck with Mandarin Citrus Sauce

Serves 4

This delicious duck is special enough for entertaining but easy enough for weeknights. We recommend Riesling for the sauce because it’s a wine that typically harmonizes with citrus, but you can use any not-too-dry white wine.

  • 1 large (4 1/2 to 5-pound) duck, giblets removed and reserved for another use
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon honey mustard
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 shallot, finely chopped
  • 1/2 cup Riesling or other white wine
  • 1/2 cup Satsuma or clemetine juice
  • 1 cup seedless Satsuma or clementine sections
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Preheat the oven to 375°F. Pat duck dry inside and out, and poke skin all over with the tines of a fork. Whisk together soy sauce and mustard; brush mixture over duck, inside and out. Sprinkle with salt and pepper. Place breast-side down on a rack in a roasting pan and roast until skin is browned on top. Turn duck breast-side up using large tongs and continue to roast until duck is browned on breast and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F, about 1 hour. Transfer duck to a platter.
In a small saucepan, combine shallot, wine and satsuma juice, and simmer over medium heat until liquid is reduced by about half. Add satsuma sections and simmer until heated through and softened, about 5 minutes.
Carve duck into 4 portions and spoon citrus sauce over top.

Nutritional Info: 
Per Serving:320 calories (130 from fat), 14g total fat, 5g saturated fat, 115mg cholesterol, 770mg sodium, 10g carbohydrate (1g dietary fiber, 6g sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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