Ingredients
2
cups (packed) brown sugar
10
garlic cloves, crushed
1/2
cup sliced fresh ginger
3
tbsp Chinese five-spice powder*
Honeyed-Mango
Chutney Sauce
Directions
1.
Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
2.
Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
3.
Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
4.
*Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.
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