Duckling L' Vernors

A Detroit-area showpiece that ties roast duck to Vernors, the cream-and-ginger Michigan soft drink that has been bottled in the state since 1866. Reducing the soda concentrates its vanilla-ginger sweetness into a syrup that clings to the crisp skin like a homemade glaze.

The sauce takes some time but the technique is forgiving. Simmer the ginger ale with fresh ginger slices until reduced to a single cup, then build out with orange juice, marmalade, brown sugar, Dijon, and brandy. The result reads as savory rather than dessert-sweet, with the mustard and brandy keeping the sugars in check.

Quartering the duck before roasting cuts cooking time roughly in half compared to a whole bird, and lets the glaze coat far more surface area. Skin-side down for the first 50 minutes renders out hard fat. Skin-side up for the second pass crisps the skin while the basting builds layers of glaze.

Pro Tips

• Drain the rendered duck fat after the first 50 minutes. Save it in a jar in the fridge for roasting potatoes later.
• Score the duck skin in a crosshatch pattern before roasting so fat renders out faster and skin crisps more.
• Baste every 10 minutes during the second roast as the directions specify. Skipping bastes leaves bare patches and uneven color.
• The substitution note in the recipe is real. If you can’t find Vernors, regular ginger ale plus extra fresh ginger and a splash of vanilla approximates the flavor.
• Let the duck rest 10 minutes before serving. The juices settle and the meat slices cleanly.

Variations

• Add a tablespoon of soy sauce to the glaze for a Cantonese-leaning duck.
• Use Grand Marnier instead of brandy for a sharper orange punch.
• Swap orange marmalade for cherry preserves and pair with a Michigan tart cherry garnish.