1 Preheat oven to 450 F (230 C). Set a rack in a large roasting pan.
thermometer inserted into thigh measures at least 155 F (68 C), another 5 to 10 minutes. 8 Let ducks rest for 5 minutes before transferring to a cutting board for carving and serving. Serves 4 to 6 INGREDIENT IN FRATELLI FICI MARSALA SUPERIORE DRY Italy $19.99 111047 PARSNIP & APPLE BRAID WITH CRANBERRY CHUTNEY
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2 Remove giblets and neck from each duck cavity and discard or reserve for another use. Cut off any excess fat from duck cavities and discard or render for another use. Using paper towel, dry skin of ducks as best you can. 3 In a small bowl, whisk soy sauce and Marsala wine. Set aside. 4 Place ducks, breast-side down and wings up, on rack in roasting pan. Add water to pan to come just below rack. Sprinkle ducks with pepper and brush with some soy sauce mixture. 5 Roast ducks for 30 minutes, then remove from oven, being careful not to slosh and spill any water—you don’t want to get any on ducks. 6 Prick backs of ducks all over with point of a sharp knife, then flip ducks onto their backs. Sprinkle once again with pepper and brush with soy sauce mixture again. Add a little more water to roasting pan if juices are spattering. 7 Roast ducks for a further 20 minutes. Remove roasting pan from oven again, then prick duck breasts all over and brush once again with soy sauce mixture. Return to oven and roast for 10 minutes. Brush ducks again with soy sauce mixture, then return to oven and roast until ducks are a burnished golden brown all over and an instant-read
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A Merry Evening from page 28
ROAST DUCK
2 × 4 to 5 lbs (1.8 to 2.3 kg) whole ducks 3 tbsp (45 ml) soy sauce 3 tbsp (45 ml) Fratelli Fici Marsala Superiore Dry freshly ground black pepper
4 medium parsnips, trimmed and peeled 1 medium red onion 2 tbsp (30 ml) olive oil ½ cup (125 ml) roasted shelled chestnuts, chopped
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