Recipe for Duck l' Vernors

While browsing this morning, I found a recipe for Duck l' Vernors that sounds absolutely delicious...

(Note: part of the recipe originally mentions chicken and part mentions duck. I suspect either will work, but I went with the duck. You'll also have to check other sources to determine what temperature to pre-heat the oven.)

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

*GARNISH*
Orange Slices

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 platter and pour on the sauce. Garnish with orange slices and serve.