Spice Paste

• 1 tablespoon curry powder
• 2 tablespoons grated fresh ginger
• 1 tablespoon grated lemon zest
• 1 tablespoon grated orange zest
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh orange juice
• 2 ducks, about 5 pounds each, neck, wing tips, and excess fat removed

Sauce

• ½ cup reduced Duck Stock
• ¼ cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger
• ¼ cup almonds, toasted and finely ground
• 2 tablespoons brown sugar
• 2 freestone peaches, peeled, pitted, and quartered (see note)

Procedure

For the spice paste, mix all the ingredients into a paste.

Preheat the oven to 500 degrees. Prick the ducks all over with a fork and rub inside and out with the spice paste. Place on a shallow rack in a roasting pan and roast until cooked through, about 1 hour. Let stand until cool enough to handle.

Meanwhile, for the sauce, combine all the ingredients except the peaches in a small saucepan. Set aside until serving time.

Cut the ducks into quarters or eighths and warm in a 450-degree oven for about 5 minutes. Bring the sauce to a simmer. Add the peach quarters and simmer until warmed through, about 5 minutes. Serve with rice or wild rice pilaf and sautéed spinach.