---------- 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, 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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