---------- Recipe via Meal-Master (tm) v8.02

     Title: DUCK A L'ORANGE
Categories: Meats, Main dish, Oriental
     Yield: 6 servings

     6 lb Duck, cut
   1/2 c  Red wine
     1 tb Orange peelings
     1 ea Clove garlic, minced
     3 tb Salad oil
     1 tb Potato starch
 1-1/4 c  Orange juice
     1 tb Honey
   1/4 ts Ginger
   1/8 ts 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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