• 2 whole ducks
  • 2 slices bread
  • 2 whole shallots
  • 2 cups rose wine
  • 2 cups demi glace or beef broth


  • 1/4 cup tawny port
  • 1/2 cup AH! But A Bing! Cherry Vinegar
  • 2 Tbsp. fresh ginger root minced
  • zest of one lime
  • 1 tsp. pink peppercorns crushed
  • 1/4 cup tamari
  • 3 Tbsp. honey
  • 1 clove garlic minced

Make up the marinade.
Cover and refrigerate.
Air dry the ducks on a rack over a roasting pan in the refrigerator for two or three days to eliminate some of the fat.
When ready to cook baste the duck with the marinade every 1/2 hour for about 2 hours. Keep refrigerated while basting. Save marinade. Let the ducks dry at room temperature about 1/2 hour.
Preheat oven to 350F
Spoon the reserved marinade into the duck cavities along with the bread and the shallots.
Prick the ducks, except the breast portions with a sharp fork.
Pour the wine into the roasting pan and add a little more AH! But a Bing! Cherry Vinegar if you wish.
Roast the ducks on a rack in the lower third of an oven for 30 minutes, tent with foil and roast for 30 minutes more.
Remove foil and roast another 30 minutes or until a meat thermometer inserted into the thickest part of a thigh registers 180F. The skin should be crispy.
Remove the stuffing with a spoon, reserving the juices from the cavities. Discard stuffing and pan juices. Pour the juices from the cavities through a sieve into a bowl. skim fat and reserve about 1/2 cup.
Arrange ducks on a platter and keep warm.
In a saucepan bring the stock or demi glace to a boil and simmer about 15 minutes. Stir in reserved juices. Bring mixture to a simmer and if it is not already thickened stir in the arrowroot mixture. Cook over med low heat, stirring, until thickened. Do not boil. Salt and pepper to taste. Serve in a sauceboat alongside roast duck.