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 Black peppercorns, crushed

3/4 c Soy sauce

2 tb Honey

2 tb Dark brown sugar, packed

2 sl Bread

2 Scallions

2 Parsley

3 c Beer

Sauce: 1 3/4 c Brown stock

2 ts Arrowroot, dissolved in

3 tb Cold water

Kumquats for garnish Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade, and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the