1. Preheat oven to 300 degrees Fahreheit.

2. Prepare the duck & marinade: remove any lumps of fat from ducks. Wash ducks & blot fry with paper towels. Loosen skin. To do so, start at the neck of each bird & tunnel your fingers under the skin to separate the skin from the breast meat. Try to loosen the skin over the thighs & drumsticks, as well. Work carefully so as not to tear the skin.

3. In a mortar, combine ginger, bay leaf, & salt & mash to a smooth paste. Work in the orange juice. Spread this mixture under the skin of the ducks. The easiest way to do this is to place a spoonful of the mixture under the skin covering the breast. Rub the skin to force the mixture over the leg meat. Truss the birds & place them, breast sides down, in a lightly greased roasting pan.

4. Roast the ducks for 45 minutes.

5. Meanwhile, prepare the tamarind-chipotle glaze (see recipe)

6. Pour the fat out of the roasting pan & invert the ducks. Brush the skin with the tamarind-chipotle glaze. Roast the ducks, brushing the skin with glaze from time to time, for another 45 minutes, or until tender.

7. Transfer the ducks to a cutting board. Cut in half with poultry shears, removing trussing & backbone. Arrange duck halfs on platters & brush with remaining glaze.

produces crisp skin & moist, tender meat. The ducks are roasted upside down

for the first 45 minutes to help prevent the breast meat from drying out.