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CHICKEN L' VERNORS

Category:    Chicken
Yield: 4 servings
 
      4 lb Chicken; Quartered                1/2 c  Orange Marmalade
      1    Salt & Pepper; To Taste             2 tb Mustard; Dijon Style
     24 oz Vernors Ginger Ale; *               1 tb Scallions; Minced
      2    Ginger; Slices 1/4" Thick         1/4 c  Brandy
      1 c  Orange Juice                             *GARNISH*
    1/2 c  Brown Sugar; Dark, Packed           1    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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