Duck a la Orange
Serve with wild rice, or parsleyed potatoes.
Serves: 4
Ingredients
4 lbs 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 Tbsps green onions (scallions) chopped
5 Tbsps orange brandy
Method
- 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, place duck on serving platter and pour sauce on it.
