Recipe Categories
Poultry 
Duck

  Lynn's Mahogany Duck

2 ducks, 4 1/2 to 4 3/4 pounds

1/4 cup scotch
3 tablespoons fresh ginger root, peeled and shredded
1 1/2 teaspoons garlic, minced
2 tablespoons orange zest, julienned
1 teaspoons coriander seeds, crushed
1 teaspoon black peppercorns, crushed
3/4 cup soy sauce
2 tablespoons honey
2 tablespoons dark brown sugar, packed
2 slices bread
2 scallions
2 parsley
3 cups beer

1 3/4 cups brown stock
2 teaspoons arrowroot, dissolved in 3 tablespoons 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, ginger root, 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 sauce boat. Garnish the duck with kumquats and serve with the sauce. 4 servings.

Whatever comes, this too shall pass away.

- Ella Wheeler Wilcox