Title: Duckling l' vernors
 Categories: Soda pop, Duck, Main dish
      Yield: 4 servings
 
      4 lb Duckling; Quartered
      1 x  Salt & Pepper; To Taste
     24 oz Vernors Ginger Ale; *
      2 ea Ginger; Slices 1/4" Thick
      1 c  Orange Juice
    1/2 c  Brown Sugar; Dark, Packed
    1/2 c  Orange Marmalade
      2 T  Mustard; Dijon Style
      1 T  Scallions; Minced
    1/4 c  Brandy

MMMMM--------------------------GRANISH-------------------------------
      1 x  Orange Slices
 
  *  If you can't get Vernor's Ginger ale, use regular ginger ale but
  double the amount of fresh ginger to 4 slices, and add a dash of
  vanilla to the orange juice. This will approximate the flavor of the
  real thing. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++++++++++++++++ Remove fat from cavity of duck; cut off extra neck
  skin. Wipe quartered pieces with damp cloth, sprinkle with salt and
  pepper. Place skin side down on roasting pan.  Bake 50 minutes.  As
  duck bakes, combine Vernors and ginger slices in saucepan.
   Simmer until reduced to 1 cup.  Add orange juice, brown sugar,
  marmalade, mustard, scallions and 2 T brandy. Bring to a boil, reduce
  heat, and simmer until mixture is like a thin syrup, 20 to 25 minutes.
   Remove ginger.  Turn duck skin side up, drain fat, and baste
  thoroughly with Vernors sauce.  Return to oven; bake another 45
  minutes, basting every 10 minutes. Add remaining brandy to sauce and
  simmer until thickened. Remove duck to heated plater and pour on the
  sauce. Garnish with orange slices and serve.