Rub ducks with soy sauce.
Heat oil in baking dish on top of stove, add ducks, one at a time, and cook until golden brown on all sides.
Place ducks in moderately hot oven, bake 1 1/4 hours or until tender.
Remove from oven and keep warm.
Pour off pan juices, return pan to stove, add stock and stir in all brown pieces that cling to bottom of pan.
Add honey, extra soy sauce and grated ginger.
Bring to boil, add combined arrowroot and water, stir until sauce thickens.
Strain sauce into separate pan, add brandy.
Cut glace ginger into slices, then into thin strips, add to pan.