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
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