Duckling L' Vernors

120 minutes Prep: 45 minutes Cook: 60 minutes

187 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	pounds	duckling	quartered
Salt	&	salt and black pepper	to taste
24	ounces	ginger ale
2	sliced	ginger	1/4 inch thick
1	cup	orange juice
1/2	cup	brown sugar	dark, packed
1/2	cup	orange marmalade
2	tablespoons	prepared mustard	dijon style
1	tablespoon	scallions, spring or green onions	minced
1/4	cup	brandy

granish
1	slices	orange

Directions

* 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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Nutrition Facts

Serving Size 280g

Amount per Serving

Calories 187 2% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 123mg	5%
Total Carbohydrate 48.0g	16%
Dietary Fiber 1.0g	3%
Sugars 39.0g
Protein 1.0g	2%

Vitamin A	2%		Vitamin C	38%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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