A pungent, orange-scented syrupy sauce,
made with Vernor's ginger ale and fresh gingerroot, is served
with roasted duck.
Duckling L' Vernors
- 1 (approximately 4-pound) duck
1/2 teaspoon salt
1/4 teaspoon pepper
2 (12-ounce) bottles Vernors ginger ale
1 teaspoon gingerroot, sliced
1 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup orange marmalade
2 tablespoons Dijon mustard
1 tablespoon green onion, chopped
2 tablespoons brandy
3 tablespoons brandy
1 orange, sliced
- Rinse, trim and quarter duck; pat dry.
Place skin side down on a roasting pan, sprinkle with salt, and
pepper. Bake in a 350°F (175°C) oven for 50 minutes.
- Meanwhile, in a saucepan combine together
ginger ale with sliced ginger root; bring to a boil, reduce heat
and simmer until reduced to about 1 cup. Add in orange juice,
brown sugar, orange marmalade, Dijon mustard, chopped green onions,
and 2 tablespoons brandy. Bring to a boil, reduce the heat, and
simmer until the mixture is a thin syrup, about 20 to 25 minutes.
Remove the ginger.
- Turn the duck skin side up, drain any
fat, and baste thoroughly with the sauce. Return to the oven
and bake another 45 minutes, basting every 10 minutes. Add 3
tablespoon brandy to the remaining sauce and simmer until thickened.
- Remove duck to a serving platter and pour
on the sauce. Garnish with sliced orange.
Makes 4 servings.
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