Duckling stuffed with clementines Recipe
Duckling stuffed with clementines

Prep. time: 30 minutes
Cooking time: 50 to 60 minutes

Difficulty: Easy
Chef's Note

Little extra: instead of using kitchen string to close up the stuffed duckling, you could use wooden skewers.

For 4 servings

- 1 kilo / 2 pounds duckling ready to cook
- 200 g sausage meat
- 80 g butter
- 2 shallots
- 100 ml / 2/5 cup crème fraîche
- 50 ml / 1/5 cup sherry vinegar
- 30 ml / 3 Tbsp. powdered sugar
- 15 ml / 1 Tbsp. oil
- fine salt and freshly ground pepper

- 2 candied mandarins
- 100 ml / 2/5 cup grand marnier or other orange liquor
- 100 g butter
- 4 shallots
- 50 g day-old white bread, crusts removed
- 100 ml / 2/5 cup milk
- 1 egg
- salt & pepper
  1. Preheat the oven to 210 °C / 425 °F.
  2. Butter a roasting pan with 20 g butter.
  3. Coarsely chop the candied mandarins and macerate them in the Grand Marnier.
  4. Peel 2 shallots, halve and chop them; cook slowly in 20 g butter in a skillet until soft.
  5. In a bowl, combine the sausage meat, drained chopped shallots, the bread crumb soaked in milk and drained, the egg, half the chopped candied mandarins and a little of the macerating juice, salt and pepper.
  6. Thoroughly mix the stuffing and pack into the cavity of the duckling. Tie up the opening with kitchen string.
  7. Place the duckling in the roasting pan, season with salt and pepper and sprinkle with 30 g butter in small pieces.
  8. Roast in the middle of the oven for 50-60 minutes, turning halfway.


  1. Meanwhile, halve 4 clementines and juice them. Reserve the juice.
  2. Peel the remaining clementines and cut into quarters. Mince the 2 remaining shallots.
  3. Place the remaining butter and oil in a sauté pan. Cook the shallots until lightly colored, then add the clementines. Season with salt and pepper, add the sugar, then mix gently to coat the clementines well.
  4. Caramelize lightly, then remove the clementines with a slotted spoon and set aside.
  5. Place the candied clementines and remaining macerating juices in the sauté pan with the vinegar and reserved clementine juice. Combine and boil briefly.


  1. Meanwhile, transfer the duckling to a hot platter. Degrease the juices from the roasting pan and pour into the sauté pan. Stir well with a spatula to dissolve all the browned bits.
  2. Immediately incorporate the crème fraîche and boil until slightly thickened.
  3. Carve the duckling and slice the stuffing. Place the clementines on one side of the platter and serve the sauce in a warmed sauce boat.
  4. Serve immediately.
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