|
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
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
|
