Categories: Beverages, Poultry, Main dish 
      Yield: 4 servings 
  
      4 lb Duckling; Quartered 
           Salt & Pepper; To Taste 
     24 oz Vernors Ginger Ale; * 
      2    Ginger; Slices 1/4" Thick 
      1 c  Orange Juice 
    1/2 c  Brown Sugar; Dark, Packed 
    1/2 c  Orange Marmalade 
      2 tb Mustard; Dijon Style 
      1 tb Scallions; Minced 
    1/4 c  Brandy 
 
----------------------------------GRANISH---------------------------------- 
           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.