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Mahogany Duck recipe

Prior to roasting, a mixture of Scotch,gingerroot, garlic, aromatic spices and herbs, soy sauce, honeyand brown sugar is brushed onto to the ducks every 30 minutesfor 2 1/2 hours. The birds are stuffed with a simple onion, parsleyand bread stuffing and then roasted in a pool of beer.

Recipe: Mahogany Duck

2 (3 to 5-pound) ducks
1/4 cup Scotch
3 tablespoons grated gingerroot
1 1/2 teaspoons garlic cloves, crushed
2 tablespoons grated orange peel
1 teaspoon ground coriander
1 teaspoon peppercorns, crushed
3/4 cup soy sauce
2 tablespoons honey
2 tablespoons packed brown sugar
2 slices of white bread, diced
1 green onion, chopped
1 tablespoon chopped flat-leaf parsley
3 cups beer
2 teaspoons arrowroot powder
3 tablespoons cold water
1/2 teaspoon salt
1/4 teaspoon pepper

  • Rinse ducks, pat dry, and remove excessfat. Arrange ducks, breast side up, several inches apart on arack set over a large roasting pan.
  • In a bowl, combine Scotch, grated gingerroot,crushed garlic clove, grated orange peel, coriander, crushedpeppercorns, soy sauce, honey, and brown sugar; mix well. Brushover the ducks every 30 minutes, for 2 1/2 hours.
  • Combine diced slices of white bread, choppedgreen onion, and parsley. Moisten the bread mixture with theremaining marinade. Spoon stuffing into the ducks.
  • Place ducks in a roasting pan and pourin beer. Roast the ducks on the rack in a preheated 350°F(175°C) oven for 30 minutes. Tent with aluminum foil androast for 30 minutes more. Discard the aluminum foil and roastfor another 30 minutes, or until a meat thermometer registers180°F (85°C).
  • Remove the stuffing and reserve the panjuices. Strain, skim the fat, and in a saucepan, bring the stockto a boil, simmering for 15 minutes. Stir in arrowroot powderdissolved in cold water. Cook over medium heat, being carefulnot to boil, until thick. Add salt and pepper. Serve with theduck.

    Makes 4 servings.

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