Ginger, brandy, and fruity mango chutney bring interesting tastes to this duck dish.
1 3 lb. duckling 1 Tbs. salt 1 tsp. cracked black pepper 1/2 tsp. garlic powder 1/2 tsp. ginger powder 2 slices bacon 1/4 C. green onions, chopped 1/4 C. sliced almonds 1 Tbs. Mango chutney 1/4 C. brandy
Mix above ingredients together, and rub onto duckling (there will be extra seasoning left over). Roast duckling at 350 for 1 hour, and let cool. Split duckling in half, and if desired remove breast and leg joint bones. Brown and julienne slice bacon. Add green onions and almonds. Sauté until almonds are golden. Mix in chutney. Before serving, brown and warm duckling under broiler. Place on plate. Add brandy to sauce and flame. Pour Bombay Sauce over duckling and serve.