2 ducks, 4-1/2, 4-3/4 lb
1 marinade:
1/4 cup scotch
3 tbsp fresh gingerroot, peeled & s redded
1 1/2 tsp garlic, minced
2 tbsp orange zest, julienned
1 tsp coriander seeds, crushed
1 tsp black peppercorns, crushed
3/4 cup soy sauce
2 tbsp honey
2 tbsp dark brown sugar, packed
2 slice bread
2 scallions
2 parsley
3 cup beer
1 sauce:
1 3/4 cup brown stock
2 tsp arrowroot, dissolved in
3 tbsp cold water
1 kumquats for garnish
A Recipe for
Mahogany Duck
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This Recipe for Mahogany Duck is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Mahogany Duck from the recipe cookbook of Recipes-to-go (Meat)
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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
Serves: 4
Mahogany Duck Recipe brought to you by Recipes To-Go