Ingredients
- 1 clove garlic
- 1 potato starch
- 1 orange sections
- 6 lb duck
- 1 1/4 c orange juice
- 1/2 c wine (red)
- 3 t salad oil
- 1 t honey
- 1 t orange peelings
- 1/4 t ginger
- 1/8 t pepper
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.
