Roast Duck with Mandarin Citrus Sauce
- 1 large (4 1/2 to 5-pound) duck, giblets removed and reserved for another use
- 1 1/2 tablespoon soy sauce
- 1 tablespoon honey mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon 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
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.
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- 1 large (4 1/2 to 5-pound) duck, giblets removed and reserved for another use
- 1 1/2 tablespoon soy sauce
- 1 tablespoon honey mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon 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