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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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Tested and True
When boiling rice, stir a little olive oil or cooking oil into the water. This simple hack prevents the grains from clumping and sticking together, making sure each grain of rice remains separate and fluffy. It's a small step but it makes a big difference.
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