Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 Ducks

  3. 4-1/2 to 4-3/4 lb each ** MARINADE **

  4. 1/4 cup Scotch

  5. 3 tablespoons Fresh gingerroot -- peeled & shredded

  6. 1 1/2 teaspoons Garlic -- minced

  7. 2 tablespoons Orange zest -- julienned

  8. 1 teaspoon Coriander seeds -- crushed

  9. 1 teaspoon Black peppercorns -- crushed

  10. 3/4 cup Soy sauce

  11. 2 tablespoons Honey

  12. 2 tablespoons Dark brown sugar -- packed

  13. 2 slices Bread

  14. 2 Scallions

  15. 2 Parsley

  16. 3 cups Beer

  17. ** SAUCE **

  18. 1 3/4 cups Brown stock

  19. 2 teaspoons Arrowroot -- dissolved in

  20. 3 tablespoons Water -- cold

  21. Kumquats for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.)

  6. 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.

  7. Arrange ducks on a platter and keep them warm, covered loosely.

  8. 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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