A pungent, orange-scented syrupy sauce,made with Vernor’s ginger ale and fresh gingerroot, is servedwith roasted duck.
Recipe: 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, andpepper. Bake in a 350°F (175°C) oven for 50 minutes.
Meanwhile, in a saucepan combine togetherginger ale with sliced ginger root; bring to a boil, reduce heatand 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, andsimmer until the mixture is a thin syrup, about 20 to 25 minutes.Remove the ginger.
Turn the duck skin side up, drain anyfat, and baste thoroughly with the sauce. Return to the ovenand bake another 45 minutes, basting every 10 minutes. Add 3tablespoon brandy to the remaining sauce and simmer until thickened.
Remove duck to a serving platter and pouron the sauce. Garnish with sliced orange.
Makes 4 servings.
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