Duck a la Orange

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 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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