Duckling stuffed with clementines - recipe on Gourmetpedia

Ingredients

• - 1 kilo / 2 pounds duckling ready to cook
• - 200 g sausage meat
• - 12 clementines
• - 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