Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Duck, cut
1/2 c Red wine
1 tb Orange peelings
1 ea Clove garlic, minced
3 tb Salad oil
1 tb Potato starch
1 1/4 c Orange juice
1 tb Honey
1/4 ts Ginger
1/8 ts Pepper
1 c Orange sections

Puncture duckling generously with fork; place on rack in roasting
pan. Pour most of the sweet red wine over duckling pieces. Roast in
slow oven (325 deg), basting occasionally, allowing 25 minutes/pound.
In medium saucepan, saute' orange peel and garlic in oil.Mix in
potato starch till smooth.Slowly add orange juice, honey and
remaining wine. Simmer (1 min). Mix in ginger,pepper and orange
sections; simmer (5 min). Serve hot sauce with roast duckling.

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