Preparation:
quarter ducklings and place into roasting pans combine onions, citrus juices, cumin, garlic, cayenne, coriander, turmeric, salt, and black pepper-mix well pour over ducklings cover and chill for 4-24 hours remove from marinade and drain well, reserving marinade dry duck quarters well with a kitchen towel heat olive oil in a large stainless steel saucepot, over a moderate flame
add duck in small batches and brown well on all sides remove to drain and repeat with remaining duck drain off all of the fat and return duck to the saucepot add beer and reserved marinade bring to a boil, reduce heat, and simmer until duck is tender remove duck to a large roasting pan cover and chill raise flame to medium under liquid and reduce by half or two-thirds remove from heat and cool quickly under a water bath cover and chill well remove fat from the top of the sauce return duck to the sauce and place over a medium flame, until heated through arrange duck quarters onto a serving platter moisten with sauce pour remaining sauce into a boat serve hot, with heated sauce to the side |
