| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish, Oriental |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Duck, cut |
| 1/2 |
c |
Red wine |
| 1 |
tb |
Orange peelings |
| 1 |
|
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 |
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
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”