INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 300 degrees Fahreheit.
2. Prepare the duck & marinade: remove any lumps of fat from ducks. Wash
ducks & blot fry with paper towels. Loosen skin. To do so, start at the
neck of each bird & tunnel your fingers under the skin to separate the skin
from the breast meat. Try to loosen the skin over the thighs & drumsticks,
as well. Work carefully so as not to tear the skin.
3. In a mortar, combine ginger, bay leaf, & salt & mash to a smooth paste.
Work in the orange juice. Spread this mixture under the skin of the ducks.
The easiest way to do this is to place a spoonful of the mixture under the
skin covering the breast. Rub the skin to force the mixture over the leg
meat. Truss the birds & place them, breast sides down, in a lightly greased
roasting pan.
4. Roast the ducks for 45 minutes.
5. Meanwhile, prepare the tamarind-chipotle glaze (see recipe)
6. Pour the fat out of the roasting pan & invert the ducks. Brush the skin
with the tamarind-chipotle glaze. Roast the ducks, brushing the skin with
glaze from time to time, for another 45 minutes, or until tender.
7. Transfer the ducks to a cutting board. Cut in half with poultry shears,
removing trussing & backbone. Arrange duck halfs on platters & brush with
remaining glaze.
Recipe By     : Miami Spice Cookbook
Posted to FOODWINE Digest 23 November 96
Date:    Sat, 23 Nov 1996 21:22:24 -0500
From:    Randee Fried <Noellekk@AOL.COM>
NOTES : This may seem like a rather involved way to cook duck, but it
produces crisp skin & moist, tender meat. The ducks are roasted upside down
for the first 45 minutes to help prevent the breast meat from drying out.

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