Mahogany duck
Ingredients
15
Steps
7
Serves
4
Cook Time
320-325 Min
Ingredients
For the marinade
For the sauce
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Rinse the ducks, then pat dry with kitchen paper and remove any excess fat from the body cavities. Truss the ducks and arrange them, breast side up, several inches apart on a rack set over a large roasting tin.
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Combine all the marinade ingredients in a bowl. Leave to stand, covered and chilled, for 3 hours. Stir the marinade, and press through a fine sieve into a small bowl. Brush the ducks with some of the marinade, every 30 minutes, for 2 1⁄2 hours, while keeping them refrigerated.
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Preheat the oven to 180°C/350°F/Gas mark 4.
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Stuff each duck with 1 bread slice and 1 spring onion. Spoon any remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork.
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Pour the beer into the roasting tin. Roast the ducks on the rack in the lower third of the oven for 30 minutes, then tent them with foil and roast for a further 30 minutes. Discard the foil and roast for another 30 minutes.
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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 off the fat and reserve 50ml/2fl oz of the juices. Arrange the ducks on a platter and keep warm.
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In a saucepan, bring the stock to the boil, simmer for 15 minutes and stir in the reserved juices. Bring the mixture to a simmer. Stir the arrowroot mixture and add to the pan. Cook the mixture over medium-low heat, being careful not to boil, until thickened. Serve the duck with the sauce.