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