Serving Size : 4
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 tablespoon 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.