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
Directions
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
Servings: 4 servings
Mahogany Duck Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Recipes as an idea can be observed far back into history, in truth as far back as the Egypt of the Pharoahs, and possibly even further. However, mostly, these old cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times used a wide range of herbs and spices, including some familiar names such as bay, fennel and dill. In the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for a torrent in recipe books, the majority of which still exist in private collections. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Mahogany Duck recipe.
