| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beverages, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Orange Slices |
INSTRUCTIONS
GRANISH
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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