Ingredients

2 Ducks

Marinade:
1/4 c Scotch
3 tb Fresh gingerroot, peeled & shredded
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

Instructions

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.

Instructions (continued)

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 sauceboat.

Garnish the duck with kumquats and serve with the sauce.