*  Exported from  MasterCook  *
 
                            DUCKLING L' VERNORS
 
 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.
  
 
 
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