🫙 From the Spice Rack
Mahogany Duck
2 Ducks, 4-1/2; 4-3/4 lb Marinade: 1/4 c Scotch 3 tb Fresh gingerroot, peeled & s -redded 1 1/2 ts Garlic, minced 2 tb Orange zest, julienned 1 ts Coriander seeds, crushed 1 ts Bla...
maineasy
Ingredients8 items
Ingredients
- 2ducks, 4-1/2; 4-3/4 lb
- 3tbsp fresh gingerroot, peeled & s
- 2tbsp orange zest, julienned
- 1tsp coriander seeds, crushed
- 1tsp black peppercorns, crushed
- 3/4cup soy sauce
- 2tbsp honey
- 2tbsp dark brown sugar, packed
Directions
- 1
2 Ducks, 4-1/2
- 2
4-3/4 lb Marinade: 1/4 c Scotch 3 tb Fresh gingerroot, peeled & s -redded 1 1/2 ts Garlic, minced 2 tb Orange zest, julienned 1 ts Coriander
- 3
Truss the birds
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Arrange them, breast side up, several inches apart on a rack set over a large roasting pan
- 5
Let them dry, chilled but uncovered, for 3 days
- 6
In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar
- 7
Let this mixture stand, covered and chilled, for 3 days
- 8
Stir marinade, and press it through a fine sieve into a small bowl