Mahogany duck

1. Rinse ducks, pat dry, and remove excess fat from body cavities.
2. Trussi the birds.
3. 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.
4. In a bowl, combine the scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar.
5. Let this mixture stand, covered and chilled, for 3 days.
6. Stiri marinade, and press it through a fine sieve into a small bowl.
7. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-½ hours.
8. Let the ducks dry at room temperature for 30 minutes.
9. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig.
10. Spoon remaining marinade into the cavities.
11. Prick the ducks, except for the breast area, with a fork.
12. Pour the beer into the roasting pan. Roasti the ducks on the rack in the lower third of a preheated 350f oven for 30 minutes.
13. Tent birds with foil and roast for 30 minutes more.
14. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180°F.
15. (the skin should be very mahogany colored and crisp).
16. Remove stuffing ingredients with a spoon and discard them and the pan juices.
17. Pour the juices from the cavities through a fine sieve into a small bowl.
18. Skimi the fat, and reserve ¼ cup of the juices.
19. Arrange ducks on a platter and keep them warm, covered loosely.
20. In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices.
21. Bring the mixture to a simmer.
22. Stir arrowroot mixture and add to pan. Cook the mixture over mod-low heat, being careful not to boil, until thickened.
23. Add salt and pepper to taste.
24. Transfer the sauce to a heated sauceboat.
25. Garnishi the duck with kumquats and serve with the sauce.
26. A 1983 gourmet mag.
27. favorite.