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