Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Oven-ready duckling (4 lb) 1 Piece ginger root, peeled,
3 tb Corn oil -chopped (3")
8 oz Chinese pea pods, ends 1 tb Granulated sugar
-removed 1 tb Soy sauce
3 Stalks celery, sliced 1 tb Dry sherry
-diagonally 1 tb Malt vinegar
12 Green onions, sliced 1 tb Tomato paste
-diagonally 2 tb Cornstarch
1 Red pepper, seeded, cut in 2/3 c Orange juice
-small diamonds

Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a
fork and put into a roasting pan. Bake in preheated oven 1-3/4 hours
until golden and cooked; cool. Strip flesh and skin from carcass and
cut in thin strips. Heat 2 tablespoons of oil in a large skillet or
wok. Add pea pods and celery and stir-fry 2 minutes. Add green
onions, red pepper and ginger and stir-fry 2 minutes. Remove from
skillet and keep warm.

Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes.
Remove from skillet; keep warm. In a small bowl, mix sugar, soy
sauce, sherry vinegar and tomato paste. Blend cornstarch with a
little orange juice, then stir in remaining juice. Add to soy sauce
mixture. Pour into skillet; bring to a boil, stirring constantly.
Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce
and heat through.

NOTE: Serve with rice, garnished with orange pieces and Chinese snow
peas, noodles and crisp shrimp crackers.

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