Mahogany Duck

Ingredients for Mahogany Duck

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

Cooking Instructions for Mahogany Duck

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