Duck A L'orange

Ingredients

2,000 gr duck
120 ml wine
2 gr orange peelings
1 clove garlic
16 ml salad oil
1 potato starch
300 ml orange juice
5 ml honey
1 gr ginger
1 gr pepper
1 orange sections

Instructions

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.