Chicken l' vernors

Yield: 4 servings

Measure Ingredient
4 pounds Chicken; Quartered
1 \N Salt & Pepper; To Taste
24 ounces Vernors Ginger Ale; *
2 \N Ginger; Slices 1/4\" Thick
1 cup Orange Juice
½ cup Brown Sugar; Dark, Packed
½ cup Orange Marmalade
2 tablespoons Mustard; Dijon Style
1 tablespoon Scallions; Minced
¼ cup Brandy
1 \N Orange Slices

Servings: 4

* 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.

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