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.