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Ginger Orange Duckling
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 4 | pound | Duckling » quartered | ||
| 1 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1/2 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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|
|
| 4 | slices | Ginger » 1/4 inch thick | ||
| 1/2 | teaspoon | Vanilla |
Vanilla
Vanilla is the fruit of an orchid plant. Each hand-pollinated flower becomes a long slender pod or bean which is picked while still green. It undergoes a curing and drying process during which
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|
|
| 24 | ounces | Ginger Ale | ||
| 1 | cup | Orange Juice » strained |
Orange Juice
Orange juice - pronounced 'OR-inj joos' is a popular beverage made from extracting or squeezing the juice from fresh oranges. It is highly prized for its vibrant flavor, natural sweetness, and nutritional benefits,
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|
|
| 1/2 | cup | Dark brown sugar » packed | ||
| 1/2 | cup | Orange Marmalade | ||
| 2 | tablespoons | Dijon Mustard |
Dijon Mustard
Dijon mustard - pronounced 'dee-ZHON' is a type of mustard that originates from the city of Dijon in Burgundy, France. It's known for its creamy consistency and sharp, tangy flavor which sets it
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|
|
| 1 | tablespoon | Scallions » finely chopped |
Scallions
Scallions, also known as green onions or spring onions in some regions, are a type of vegetable from the Allium family, which also includes garlic, onions, leeks, and chives.
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Scallions have a long, thin |
|
| 1/4 | cup | Brandy | ||
| 2 | medium | Oranges » sliced, for garnish |
Oranges
Oranges - pronounced: OR-injz, are vibrant, round citrus fruits known for their bright orange skin, which is slightly textured. Inside, they are divided into segments that are juicy and range from sweet to
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 50 Minutes | 1 Hour 30 Minutes | 2 hours 20 minutes |
Directions:
Before roasting, preheat oven to 350°F / 180°C / Gas Mark 4
1. Remove fat from cavity of Duckling and cut off extra neck skin.
2. Wipe quartered pieces of duck with a damp cloth.
3. Sprinkle with salt and pepper and place skin side down on roasting pan.
4. Bake in the preheated 350°F oven for 50 minutes.
5. Meanwhile, add ginger slices, vanilla and ginger ale to a saucepan.
6. Simmer until reduced to 1 cup.
7. Add orange juice, brown sugar, orange marmalade, Dijon style mustard, scallions and 2 tablespoons brandy.
8. Bring to a boil.
9. Reduce heat, and simmer until mixture is like a thin syrup, 20 to 25 minutes.
10. Remove ginger.
11. Turn duck skin side up, drain fat, and baste thoroughly with Ginger Brandy sauce.
12. Return to oven; bake another 45 minutes, basting every 10 minutes.
13. Return the basting sauce to the stove and add remaining brandy.
14. Simmer until thickened.
15. Remove Duckling to a heated plater and pour on the Ginger Brandy sauce.
16. Garnish with orange slices and serve.
Submitted by Kagar K. | January 29th, 2024 See all of Kagar K.'s Recipes.
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