6 pounds duck, cut up
1/2 cup red wine
1 tablespoon orange peel
1 clove garlic, minced
3 tablespoons salad oil
1 tablespoon potato starch
1 1/4 cups orange juice
1 tablespoon honey
1/4 teaspoon ginger
1/8 teaspoon pepper
1 cup orange sections
Servings: 6
1. 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 degrees), basting occasionally, allowing 25 minutes/pound.
2. 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.
1/2 cup red wine
1 tablespoon orange peel
1 clove garlic, minced
3 tablespoons salad oil
1 tablespoon potato starch
1 1/4 cups orange juice
1 tablespoon honey
1/4 teaspoon ginger
1/8 teaspoon pepper
1 cup orange sections
Servings: 6
1. 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 degrees), basting occasionally, allowing 25 minutes/pound.
2. 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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