Name: Glazed Duck with Clementine Sauce
Cook time: 1 1/2 hr
Total time: 7 1/2 hr
Yield: Makes 8 servings
Ingredients: 2 (6- to 7-pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded; 2 tablespoons kosher salt; 2 medium onions, quartered lengthwise; 1 large celery rib, cut crosswise into 4 pieces; 1/2 cup plus 2 tablespoons sugar; 3 lb clementines (12 to 20); 1/2 cup red-wine vinegar; 1/3 cup finely chopped shallot; 3 tablespoons Mandarine Napoléon liqueur or Cointreau; 1 1/2 tablespoons arrowroot; heavy-duty foil

Image may contain Food Roast Dinner Supper Meal Pork and Turkey Dinner

Glazed Duck with Clementine SauceMikkel Vang

Clementines take the place of oranges in this variation on the French classic duck à l'orange.

Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

Cooks' notes:

• Ducks can be braised and chilled 1 day ahead. Chill cooking liquid separately.
• Glaze can be made and sauce can be started 6 hours ahead. Cool separately, uncovered, then chill, covered. Reheat glaze and stir before using.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.