MAHOGANY DUCK
Number Of Ingredients 19
Steps:
- Arrange the ducks breast sides up several inches apart on a rack set over a large roasting pan and let them dry, uncovered and chilled for 3 days.
- Make the marinade:
- In a bowl combine the Scotch, the gingerroot, the garlic, the zest, the coriander seeds, the peppercorns, the soy sauce, the honey, and the brown sugar and let the marinade stand, covered and chilled, for 3 days. Stir the marinade and strain it through a fine sieve into a small bowl, pressing hard on the solids.
- Keep the ducks chilled, brush them with some of the marinade every 30 minutes for 2 1/2 hours, reserving the remaining marinade. Let the ducks dry at room temperature for 30 minutes. Stuff each duck cavity with 1 of the bread slices, 1 of the scallions, and 1 of the parsley sprigs, spoon the reserved marinade into the duck cavities, and prick the ducks, except for the breasts, lightly with a fork. Pour the beer into the roasting pan and roast the ducks on the rack in the lower third of a preheated 350°F. oven for 30 minutes. Tent the ducks with a piece of foil and roast them for 30 minutes more. Discard the foil and roast the ducks for 30 minutes more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. (The skin will be mahogany colored and very crisp.) Remove the 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 the ducks on a platter and keep them warm, covered loosely.
- Make the sauce:
- In a saucepan bring the stock to a boil, simmer it for 15 minutes, and stir in the reserved juices. Bring the mixture to a simmer, stir the arrowroot mixture, and add it to the pan. Cook the mixture over moderately low heat, stirring, being careful not to let it boil, until it is thickened, add salt and pepper to taste, and transfer the sauce to a heated sauceboat.
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Nkululeko Mkhunya
[email protected]This is a great recipe for a special occasion. The duck was cooked perfectly and the sauce was delicious.
ishu Magar
[email protected]This is my new favorite duck recipe. The duck was tender and flavorful, and the sauce was rich and decadent.
Joseph Kiema
[email protected]I'm so glad I found this recipe. The duck was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Lonetta Norment
[email protected]This is the best duck recipe I've ever tried. The duck was so tender and juicy, and the sauce was rich and flavorful.
Ahmed mujtaba Soonro
[email protected]This recipe is a winner! The duck was cooked perfectly and the sauce was amazing. I would definitely make this again.
Tramainiac tha captain
[email protected]Delicious! The duck was moist and the sauce was flavorful. I'll definitely be making this again.
Thabiso Mabaso
[email protected]This was my first time making duck and it turned out great! The instructions were easy to follow and the duck was cooked perfectly.
Alam Esha
[email protected]I love this recipe! The duck is always so tender and the sauce is so rich and flavorful. I've made it several times and it's always a hit.
poppy seed Poppy
[email protected]This recipe is a keeper! The duck was moist and flavorful, and the sauce was divine. I served it with roasted vegetables and it was a perfect meal.
Agyemang Gloria
[email protected]The mahogany duck turned out great! The sauce was perfectly balanced and the duck was cooked to perfection. I'll be making this again soon.
Aneesa Jaggernauth
[email protected]I've made this recipe multiple times and it never fails to impress my guests. It's a showstopper dish that's perfect for special occasions.
Margaret Gyawu Asantewaa
[email protected]Wow! This dish is amazing. The duck is so tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe.
lilydon lilydon
[email protected]This mahogany duck is a hit! The sauce is delicious and the duck is cooked perfectly. I'll definitely be making this again.