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6 servings
suggest servings
| 6 | pounds | duck | cut |
| 1/2 | cup | red wine | |
| 1 | tablespoon | orange zest | |
| 1 | each | garlic clove | minced |
| 3 | tablespoons | vegetable oil | |
| 1 | tablespoon | potato starch | |
| 1 1/4 | cups | orange juice | |
| 1 | tablespoon | honey | |
| 1/4 | teaspoon | ginger | |
| 1/8 | teaspoon | black pepper | |
| 1 | cup | 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, sauté 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.
| % Daily Value* | |
| Total Fat 58.0g | 88% |
| Saturated Fat 20.0g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 404mg | 135% |
| Sodium 296mg | 12% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 107.0g | 214% |
| Vitamin A | 8% | Vitamin C | 32% | |
| Calcium | 6% | Iron | 69% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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