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.
Special Diets:
Ingredients
Method
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
Serving Size
Calories
320
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.