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| RECIPE FOR MAHOGANY DUCK |
Title: Mahogany Duck
Category: -game
Serves: 4
Ingredients:
| 2.00 | | Ducks, 4-1/2; 4-3/4 lb | | --------- | MARINADE --------- | | 0.25 | c | Scotch | | 3.00 | tb | Fresh gingerroot, peeled & | | | shredded | | 1.50 | ts | Garlic, minced | | 2.00 | tb | Orange zest, julienned | | 1.00 | ts | Coriander seeds, crushed | | 1.00 | ts | Black peppercorns, crushed | | 0.75 | c | Soy sauce | | 2.00 | tb | Honey | | 2.00 | tb | Dark brown sugar, packed | | 2.00 | sl | Bread | | 2.00 | | Scallions | | 2.00 | | Parsley | | 3.00 | c | Beer | | --------- | SAUCE --------- | | 1.75 | c | Brown stock | | 2.00 | ts | Arrowroot, dissolved in | | 3.00 | 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.
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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