Other Main Dishes
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orange peel, slivered
1Puncture duckling generously with fork; place on rack in roasting pan.
2Pour most of the sweet red wine over duckling pieces.
3Roast in slow oven (325 degrees), basting occasionally, allowing 25 minutes per pound.
4In medium saucepan, saute orange peel and garlic in oil.
5Mix in potato starch until smooth.
6Slowly add orange juice, honey and remaining wine.
8Mix in ginger, pepper and orange sections; simmer 5 minutes.
9Serve hot sauce with roast duckling.