| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats, Oriental | 6 | Servings | |
INGREDIENTS
| 6 | lb | Duck, cut |
| 1/2 | c | Red wine |
| 1 | T | Orange peelings |
| 1 | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1017
Calories From Fat: 506
Total Fat: 56.3g
Cholesterol: 616.9mg
Sodium: 383.4mg
Potassium: 115.9mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 7.2g
Protein: 111.6g