Free Recipe Mahogany Duck
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Mahogany Duck Recipe
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
Mahogany Duck Preparation
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
How Do You Cook Mahogany Duck?
If you know another way to cook Mahogany Duck please make a comment in the form below to help other free recipe users make the best of this free recipie.