Roast Duck Two Ways with Spiced Clementine Sauce Recipe

Preheat the oven to 375°F (190°C).

Season the duck with salt and pepper, inside and out. Place thyme sprigs, garlic, and clementine slices inside the cavity.

Roast the duck in the preheated oven for 1 hour, or until the skin is golden brown and crispy.

In a small saucepan, heat olive oil over medium heat. Add cinnamon and nutmeg, and cook for 1 minute.

Stir in chicken broth, honey, and cornstarch. Simmer for 5 minutes, until the sauce thickens. Remove from heat.

After the initial hour of roasting, remove the duck from the oven. Carefully pour off the fat from the roasting pan.

Flip the duck over and return it to the oven for another hour, or until the internal temperature reaches 165°F (74°C).

Once the duck is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.

Serve the roast duck halves with the spiced clementine sauce drizzled on top. Garnish with chopped parsley.