Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Poultry
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Duckling -- Quartered
Salt & Pepper -- To Taste
24 oz Vernors Ginger Ale -- *
2 Ginger -- Slices 1/4" Thick
1 c Orange Juice
1/2 c Brown Sugar -- Dark, Packed
1/2 c Orange Marmalade
2 tb Mustard -- Dijon Style
1 tb Scallions -- Minced
1/4 c Brandy
-----GRANISH-----
Orange Slices
* If you can't get Vernor's Ginger ale, use regular
ginger ale but double the amount of fresh ginger to
4 slices, and add a dash of vanilla to the orange
juice. This will approximate the flavor of the real
thing.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Remove fat from cavity of duck; cut
off extra neck skin. Wipe quartered pieces with damp
cloth, sprinkle with salt and pepper. Place skin side
down on roasting pan. Bake 50 minutes. As duck
bakes, combine Vernors and ginger slices in saucepan.
Simmer until reduced to 1 cup. Add orange juice,
brown sugar, marmalade, mustard, scallions and 2 T
brandy. Bring to a boil, reduce heat, and simmer
until mixture is like a thin syrup, 20 to 25 minutes.
Remove ginger. Turn duck skin side up, drain fat,
and baste thoroughly with Vernors sauce. Return to
oven; bake another 45 minutes, basting every 10
minutes. Add remaining brandy to sauce and simmer
until thickened. Remove duck to heated plater and
pour on the sauce. Garnish with orange slices and
serve.
