Yield: 4 servings
|2||Ducks, 4-1/2; 4-3/4 lb|
|3 tablespoons||Fresh gingerroot, peeled & s redded|
|1½ teaspoon||Garlic, minced|
|2 tablespoons||Orange zest, julienned|
|1 teaspoon||Coriander seeds, crushed|
|1 teaspoon||Black peppercorns, crushed|
|¾ cup||Soy sauce|
|2 tablespoons||Dark brown sugar, packed|
|1¾ cup||Brown stock|
|2 teaspoons||Arrowroot, dissolved in|
|3 tablespoons||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 2-½ 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 ¼ 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