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Canard aux Clémentines

For a festive occasion, a crispy-skinned whole duck makes a beautiful impression. This take on the classic duck l'orange uses clementines instead of oranges, plus star anise and five-spice powder, which gives the dish a wonderful perfume.

SKU 1395-recipe


    For the duck
  • 1 - 5 to 6 pound Alina Duck
  • 3 tbsps. kosher salt
  • 1 tbsps 5-spice powder
  • 3 clementines, each zested and cut into wedges
      For the glaze
    • 2 cups orange juice
    • 1 tbsp honey
    • 2 tbsps. brown sugar
    • 2 tbsps. soy sauce
    • 3 star anise
    • 2 cinnamon sticks


  1. Rinse duck and pat dry. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  2. Mix together salt and 5-spice powder. Use mixture to season interior and exterior of duck. Place clementine zest and wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate for at least two hours or as long as overnight, uncovered, to allow the skin to dry out.
  3. Preheat oven to 350 degree and bring duck to room temperature.
  4. Make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add star anise and cinnamon sticks, then reduce mixture until it creates a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  5. Roast duck for one hour and fifteen minutes, carefully pouring off fat and turning duck over after 30 minutes. Paint with glaze and roast another 30 minutes (1 hour and 45 minutes all together). Paint duck once more, keep warm and let rest 20 minutes. Carve and serve.