Title: Mahogany Duck
Categories: Poultry
Yield: 4 Servings
| 2 | | Ducks, 4-1/2; 4-3/4 lb |
| | | Marinade: |
| 1/4 | c | Scotch |
| 3 | tb | Fresh gingerroot, peeled & s redded |
| 1 1/2 | ts | Garlic, minced |
| 2 | tb | Orange zest, julienned |
| 1 | ts | Coriander seeds, crushed |
| 1 | ts | Black peppercorns, crushed |
| 3/4 | c | Soy sauce |
| 2 | tb | Honey |
| 2 | tb | Dark brown sugar, packed |
| 2 | sl | Bread |
| 2 | | Scallions |
| 2 | | Parsley |
| 3 | c | Beer |
| | | Sauce: |
| 1 3/4 | c | Brown stock |
| 2 | ts | Arrowroot, dissolved in |
| 3 | tb | 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 2-1/2 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