Recipe - Roast Duck Marinated

2 Ducklings; 45 lb. each
3 Cloves garlic; coarsely
chopped
2 teaspoon Fresh ginger; minced
One half teaspoon Bay leaves; chopped
One half teaspoon Salt
One fourth cup Orange juice; fresh

1. Preheat oven to 300 degrees Fahreheit.

2. Prepare the duck & marinade: remove any lumps of fat from ducks. Wash
ducks & blot fry with paper towels. Loosen skin. To do so, start at the
neck of each bird & tunnel your fingers under the skin to separate the skin
from the breast meat. Try to loosen the skin over the thighs & drumsticks,
as well. Work carefully so as not to tear the skin.

3. In a mortar, combine ginger, bay leaf, & salt & mash to a smooth paste.
Work in the orange juice. Spread this mixture under the skin of the ducks.
The easiest way to do this is to place a spoonful of the mixture under the
skin covering the breast. Rub the skin to force the mixture over the leg
meat. Truss the birds & place them, breast sides down, in a lightly greased
roasting pan.

4. Roast the ducks for 45 minutes.

5. Meanwhile, prepare the tamarindchipotle glaze (see recipe)

6. Pour the fat out of the roasting pan & invert the ducks. Brush the skin
with the tamarindchipotle glaze. Roast the ducks, brushing the skin with
glaze from time to time, for another 45 minutes, or until tender.

7. Transfer the ducks to a cutting board. Cut in half with poultry shears,
removing trussing & backbone. Arrange duck halfs on platters & brush with
remaining glaze.
Recipe By : Miami Spice Cookbook

Posted to FOODWINE Digest 23 November 96

Date: Sat, 23 Nov 1996 21:22:24 0500

From: Randee Fried Noellekk@AOL.COM

NOTES : This may seem like a rather involved way to cook duck, but it
produces crisp skin & moist, tender meat. The ducks are roasted upside down

for the first 45 minutes to help prevent the breast meat from drying out.