Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Duckling; Quartered 1/2 c Brown Sugar; Dark, Packed
1 x Salt and Pepper; To Taste 1/2 c Orange Marmalade
24 oz Vernors Ginger Ale; * 2 T Mustard; Dijon Style
2 ea Ginger; Slices 1/4" Thick 1 T Scallions; Minced
1 c Orange Juice 1/4 c Brandy

--------------------------GRANISH-------------------------------
1 x Orange Slices

* 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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