Mahogany Duck

Recipe: Mahogany Duck

Ingredients :

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)