Duck à la Satsuma

We’ve gone coastal! I’m trying to take in what Southern Mississippi has to offer – and there is so much! One of my favorites are satsumas. Satsumas are so juicy, and they have this very balanced flavor of tart and sweet. I’m experimenting with a savory dish first..but I’m seeing satsuma sabayon in my future…

We miss our friends and family, and hope to show them the best kept secret on the Gulf.

This would be perfect for 2-3 people, and I would even serve the sauce in individual sauce boats. I serve it with a plain popcorn rice, to soak up the sauce.

Duck à la Satsuma – 3 servings

1 tablespoon kosher salt

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 (5- to 6-lb) Long Island duck

2 oranges, quartered

4 fresh thyme sprigs

4 fresh marjoram sprigs

4 fresh flat-leaf parsley sprigs

1 small onion, cut into 8 wedges

1/2 cup dry white wine

1/2 cup duck stock, duck and veal stock

1 carrot

1 celery rib

Sauce Satsuma – about 1 cup

1/3 cup sugar

1/3 cup fresh satsuma juice (from 2 satsumas)

2 tablespoons white wine vinegar

1/8 teaspoon kosher salt

1 cup duck or veal stock

1 tablespoon unsalted butter, softened

1 tablespoon Wondra flour

Place the oven rack in the middle position and preheat oven to 350°F. Prepare duck, by patting dry and place in a roasting pan with a rack.

Combine salt, coriander, cumin, and pepper. Sprinkle inside and outside of the duck with the spice mixture. Use one of the satsumas cut into quarters to and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.

Squeeze juice from remaining satsuma and stir together with wine and stock. Combine satsuma peels, remaining onion wedges, carrot and celery and spread in the roasting pan, then pour wine mixture into the roasting pan. Roast for 2 hours, or until thermometer inserted into a thigh registers at about 170°F. While the duck rests for 15 minutes, make the sauce.

Combine sugar, satsuma juice, white wine vinegar and salt. Cook in a small sauce pan until reduced to half, set aside. Stir together butter and Wondra flour to form a beurre manié. Bring stock to a simmer in a 1-quart heavy saucepan, then add beurre manié, whisking to prevent lumps. Add the satsuma mixture to the stock, cook until slightly thickened. Serve in a sauce boat.

You can find great videos and tips on a how to carve a duck. I highly recommend serving over white rice, and drizzling over a little satsuma sauce.

Happy Cooking! Bon Appétit!