Recipe - Mahogany Duck

2 Ducks, 41/2; 4Three fourths lb
Marinade:
One fourth cup Scotch
3 tablespoon Fresh gingerroot, peeled & s
redded
1 One half teaspoon Garlic, minced
2 tablespoon Orange zest, julienned
1 teaspoon Coriander seeds, crushed
1 teaspoon Black peppercorns, crushed
Three fourths cup Soy sauce
2 tablespoon Honey
2 tablespoon Dark brown sugar, packed
2 sl Bread
2 Scallions
2 Parsley
3 cup Beer
Sauce:
1 Three fourths cup Brown stock
2 teaspoon Arrowroot, dissolved in
3 tablespoon Cold water
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 2One half 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 One fourth 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 modlow 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini