Duck a L'Orange

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50 minutes Prep: 20 minutes Cook: 30 minutes

1006 calories per serving view nutrition facts

Ingredients

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

Directions

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.

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