Mahogany Duck

Servings: 4
Ingredients:

2    Ducks, 4-1/2; 4-3/4 lb              2 tb Dark brown sugar, packed
Marinade:                                -
1/4 c  Scotch                              2 sl Bread
3 tb Fresh gingerroot, peeled and s        2    Scallions
-redded                             2    Parsley
1 1/2 ts Garlic, minced                      3 c  Beer
2 tb Orange zest, julienned                   Sauce:
1 ts Coriander seeds, crushed        1 3/4 c  Brown stock
1 ts Black peppercorns, crushed          2 ts Arrowroot, dissolved in
3/4 c  Soy sauce                           3 tb Cold water
2 tb Honey                                    Kumquats for garnish

Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the
birds. Arrange them, breast side up, several inches apart on a rack set
over a large roasting pan. Let them dry, chilled but uncovered, for 3
days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander,
peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand,
covered and chilled, for 3 days. Stir marinade, and press it through a
fine sieve into a small bowl. Keeping the ducks chilled, brush them with
some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry
at room temperature for 30 minutes. Stuff each duck with one of the bread
slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the
cavities. Prick the ducks, except for the breast area, with a fork. Pour
the beer into the roasting pan. Roast the ducks on the rack in the lower
third of a preheated 350f oven for 30 minutes. Tent birds with foil and
roast for 30 minutes more. Discard foil and roast for another 30 minutes or
until a meat thermometer registers 180f. (The skin should be very mahogany
colored and crisp.) Remove stuffing ingredients with a spoon and discard
them and the pan juices. Pour the juices from the cavities through a fine
sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices.
Arrange ducks on a platter and keep them warm, covered loosely. In a
saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in
reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture
and add to pan. Cook the mixture over mod-low heat, being careful not to
boil, until thickened. Add salt and pepper to taste. Transfer the sauce to
a heated sauceboat. Garnish the duck with kumquats and serve with the
sauce. a 1983 Gourmet Mag. favorite

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