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Print this Recipe    Mahogany Duck

MAHOGANY DUCK
Yield: 4 servings

2 ducks, 4-1/2 to 4-3/4 lb

1/4 cup scotch
3 T fresh gingerroot, peeled & shredded
1 1/2 ts garlic, minced
2 T orange zest, julienned
1 ts coriander seeds, crushed
1 ts black peppercorns, crushed
3/4 c soy sauce
2 T honey
2 T dark brown sugar, packed
2 sl bread
2 scallions
2 parsley
3 c beer

1 3/4 c brown stock
2 ts arrowroot, dissolved in 3 T 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 350 F. 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 180 F. (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.

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