Preparation Time - 50 Minutes
Preparation Method - Roast

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Ginger Orange Duckling

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Kagar K. | January 29th, 2024

Ingredients are for 8 Servings
Scale It
Qty Unit Ingredient
4 pound Duckling » quartered
1 teaspoon Salt
1/2 teaspoon Black Pepper
4 slices Ginger » 1/4 inch thick
1/2 teaspoon Vanilla
24 ounces Ginger Ale
1 cup Orange Juice » strained
1/2 cup Dark brown sugar » packed
1/2 cup Orange Marmalade
2 tablespoons Dijon Mustard
1 tablespoon Scallions » finely chopped
1/4 cup Brandy
2 medium Oranges » sliced, for garnish
Prep Time Process Time Overall Time
50 Minutes 1 Hour 30 Minutes 2 hours 20 minutes
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
Make your own Ginger Juice. Use a garlic press to squeeze a 1 x 2 inch piece of ginger root. This simple hack yields about 1 tablespoon of ginger essence. With just a few squeezes, you unlock a tablespoon of liquid gold - fresh, Ginger Juice.

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