| 1 | Rinse ducks, pat dry, and remove excess fat from body cavities. |
| 2 | Truss the birds. |
| 3 | Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. |
| 4 | Let them dry, chilled but uncovered, for 3 days. |
| 5 | In a bowl, combine the scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. |
| 6 | Let this mixture stand, covered and chilled, for 3 days. |
| 7 | Stir marinade, and press it through a fine sieve into a small bowl. |
| 8 | Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-?hours. |
| 9 | Let the ducks dry at room temperature for 30 minutes. |
| 10 | Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. |
| 11 | Spoon remaining marinade into the cavities. |
| 12 | Prick the ducks, except for the breast area, with a fork. |
| 13 | Pour the beer into the roasting pan. |
| 14 | Roast the ducks on the rack in the lower third of a preheated 350f oven for 30 minutes. |
| 15 | Tent birds with foil and roast for 30 minutes more. |
| 16 | Discard foil and roast for another 30 minutes or until a meat thermometer registers 180°F. |
| 17 | (the skin should be very mahogany colored and crisp). |
| 18 | Remove stuffing ingredients with a spoon and discard them and the pan juices. |
| 19 | Pour the juices from the cavities through a fine sieve into a small bowl. |
| 20 | Skim the fat, and reserve ?cup of the juices. |
| 21 | Arrange ducks on a platter and keep them warm, covered loosely. |
| 22 | In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices. |
| 23 | Bring the mixture to a simmer. |
| 24 | Stir arrowroot mixture and add to pan. |
| 25 | Cook the mixture over mod-low heat, being careful not to boil, until thickened. |
| 26 | Add salt and pepper to taste. |
| 27 | Transfer the sauce to a heated sauceboat. |
| 28 | Garnish the duck with kumquats and serve with the sauce. |
| 29 | A 1983 gourmet mag. favorite |
