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Roasted Maple-Lacquered Duck With Corn-Cranberry Pudding
Provided by: Chef David Burke
3 female Muscovy ducks with head and feet on (about 4 pounds) (available from D’Artagnan; 800-327-8246)
3 cups soy sauce
1 1/2 cups maple syrup
4 1/2 tablespoons black pepper, crushed
4 1/2 tablespoons smashed garlic
InstructionsTrim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern.
Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a large plastic bag; close the bag, and marinate for two days in the refrigerator, rotating the ducks several times.
Preheat the oven to 350. Remove the ducks from the marinade, and place them on a wire rack in a roasting pan; allow them to come to room temperature. Cover with aluminum foil, and place in the oven. Roast the ducks for about 2 hours or until the skin is crisp and an instant thermometer reaches 165 degrees when inserted into the thickest part of the thigh. If the skin is not crisping, remove the aluminum foil for the last 15 minutes of roasting. Garnish the ducks with candied kumquats and serve with the corn-cranberry pudding, braised Swiss chard, and the cider-vinegar sauce.(Published 2007)