Categories: Poultry 
      Yield: 4 servings 
  
      2    Ducks, 4-1/2; 4-3/4 lb              2 tb Dark brown sugar, packed 
           Marinade:                                - 
    1/4 c  Scotch                              2 sl Bread 
      3 tb Fresh gingerroot, peeled & s        2    Scallions 
           -redded                             2    Parsley 
  1 1/2 ts Garlic, minced                      3 c  Beer 
      2 tb Orange zest, julienned                   Sauce: 
      1 ts Coriander seeds, crushed        1 3/4 c  Brown stock 
      1 ts Black peppercorns, crushed          2 ts Arrowroot, dissolved in 
    3/4 c  Soy sauce                           3 tb Cold water 
      2 tb Honey                                    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