Mahogany Duck

Recipe Ingredients

2		Ducks - 4-1/2, 4-3/4 lb
		Marinade
1/4 cup	59ml	Scotch
3 tablespoons	45ml	Fresh gingerroot - peeled and s
1 1/2 teaspoons	7.5ml	Garlic - minced
2 tablespoons	30ml	Orange zest - julienne
1 teaspoon	5ml	Coriander seeds - crushed
1 teaspoon	5ml	Black peppercorns - crushed
3/4 cup	177ml	Soy sauce
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Dark brown sugar - packed
2		Bread
2		Scallions
2		Parsley
3 cups	711ml	Beer
		Sauce
1 3/4 cups	414ml	Brown stock
2 teaspoons	10ml	Arrowroot - dissolved in
3 tablespoons	45ml	Cold water
		Kumquats for garnish

Recipe Instructions

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.

Source:
a 1983 Gourmet Magazine favorite

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