MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: MAHOGANY DUCK
  Categories: Poultry
       Yield: 4 servings
  
       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 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. a 1983 Gourmet Mag. favorite
  
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