Recipe Categories
Poultry 
Duck

Lynn's Orange Duck

       6 lb Duck, cut
       1/2 c  Red wine
       1 tbs Orange peelings
       1 ea Clove garlic, minced
       3 tbs Salad oil
       1 tbs Potato starch
       1 1/4 c  Orange juice
       1 tbs Honey
       1/4 tesp Ginger
       1/8 tesp Pepper
       1 c  Orange sections
  
   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, sauté' 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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