Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oven-ready duckling (4 lb)
3 tb corn oil
8 oz chinese pea pods, ends
-removed
3 stalks celery, sliced
-diagonally
12 green onions, sliced
-diagonally
1 red pepper, seeded, cut in
-small di; amonds
1 piece ginger root, peeled,
-chopped; (3)
1 tb granulated sugar
1 tb soy sauce
1 tb dry sherry
1 tb malt vinegar
1 tb tomato paste
2 tb cornstarch
2/3 c orange juice

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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