Mahogany Duck

Directions

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 2½ 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 350℉ (180℃). oven for 30 minutes.

Tent birds with foil and roast for 30 minutes more.

Discard foil and roast for another 30 minutes.

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 ¼ 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 sauceboat.

Garnish the duck with kumquats and serve with the sauce.