Duckling L' Vernors
Duckling L' Vernors recipe
Yield
4 servingsPrep
45 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
duckling
quartered |
* |
|
salt and black pepper
to taste |
*
|
||
| 24 | ounces |
ginger ale
|
|
| 2 | sliced |
ginger
1/4 inch thick |
*
|
| 1 | cup |
orange juice
|
|
| ½ | cup |
brown sugar
dark, packed |
*
|
| ½ | cup |
orange marmalade
|
|
| 2 | tablespoons |
prepared mustard
dijon style |
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| ¼ | cup |
brandy
|
*
|
| granish | |||
| 1 | slices |
oranges
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
duckling
quartered |
* |
| 0 |
salt and black pepper
to taste |
*
|
|
| 693.6 | ml/g |
ginger ale
|
|
| 2 | sliced |
ginger
1/4 inch thick |
*
|
| 237 | ml |
orange juice
|
|
| 118 | ml |
brown sugar
dark, packed |
*
|
| 118 | ml |
orange marmalade
|
|
| 3E+1 | ml |
prepared mustard
dijon style |
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 59 | ml |
brandy
|
*
|
| granish | |||
| 1 | slices |
oranges
|
*
|
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 tablespoon 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 platter and pour on the sauce.
Garnish with orange slices and serve.
