Duck a la Orange
4 lbs Duck
1/2 tsp salt
2/4 tsp pepper 24 oz ginger ale 1 tsp ginger root sliced 1 cup orange juice
3/2 cup dark brown sugar
4/2 cup orange marmalade 2 Tbsp green onions (scallions) chopped 5 Tbsp orange brandy
Preheat oven to 450 Degrees F.
Rinse, trim excess fat from duck. Take a sharp knife and cut slits in the SKIN of the duck in a
number of places on the back, ribs sides, thighs, drumsticks but NOT in the skin on the breast.
Place duck on a rack in a roasting pan, laying it with the back up. Place in preheated oven for
about 7 minutes. Turn duck over and place in oven for another 3 to 5 minutes. Remove from oven (turn
oven off) and move duck to a cutting board and allow it to cool enough that you can handle it. Drain
fat off pan and discard it. Reserve roasting pan. When duck has cooled, with a sharp knife, quarter
the duck. Preheat oven to 350 Degrees F. Place duck pieces skin side down on a roasting pan,
sprinkle salt and black pepper. Bake in preheated oven at 350 Degree F. for 10 minutes. While duck
is cooking, in a 2 quart saucepan, combine ginger ale with sliced ginger root; bring to boil; reduce
heat and simmer until reduced to about 1 cup. Add orange juice, brown sugar, orange marmalade, and
chopped green onions and 2 Tbsp brandy. Bring to a boil; reduce heat and simmer until mixture is a
thin syrup. This takes about 30 minutes. Remove ginger; turn duck skin side up and drain off any
fat. Baste thoroughly with sauce. Return to oven and bake for 7 minutes basting well. Add 3 Tbsp
brandy to the remaining sauce and simmer until thickened. When duck has reached desired doneness
(DON'T OVERCOOK), place duck on serving platter and pour sauce on it. Serve with wild rice, or
parsleyed potatoes.
Enjoy
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