INGREDIENTS

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. a 1983 Gourmet Mag. favorite
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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