Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Ducks 4-1/2 to 4-3/4 lb each
                        *** MARINADE ***
     1/4  cup           Scotch
   3      tablespoons   Fresh gingerroot -- peeled & shredded
   1 1/2  teaspoons     Garlic -- minced
   2      tablespoons   Orange zest -- julienned
   1      teaspoon      Coriander seeds -- crushed
   1      teaspoon      Black peppercorns -- crushed
     3/4  cup           Soy sauce
   2      tablespoons   Honey
   2      tablespoons   Dark brown sugar -- packed
   2      slices        Bread
   2                    Scallions
   2                    Parsley
   3      cups          Beer
                        *** SAUCE ***
   1 3/4  cups          Brown stock
   2      teaspoons     Arrowroot -- dissolved in
   3      tablespoons   Water -- cold
                        Kumquats for garnish

Preparation:

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 cavities. Prick the ducks, except for the breast area, with a fork. Pour the beer into the roasting pan. Roast the ducks on the rack in the lower third of a preheated 350 F. oven for 30 minutes. Tent birds with foil and roast for 30 minutes more. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180 F. (The skin should be very mahogany colored and crisp.) Remove 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 the fat, and reserve 1/4 cup of the juices. Arrange ducks on a platter and keep them warm, covered loosely. In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture and add to pan. Cook the mixture over mod-low heat, being careful not to boil, until thickened. Add salt and pepper to taste. Transfer the sauce to a heated sauceboat. Garnish the duck with kumquats and serve with the sauce.