Duck a la Orange
 
4 lb.  duck
1/2 tsp  salt
1/4 tsp  pepper
24 oz.  ginger ale
1 tsp  ginger root sliced
1 cup  orange juice
1/2 cup  dark brown sugar
1/2 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 
 
 
-- 
(ID: 10348) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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