Orange ginger duckling

4 servings

Ingredients

Quantity Ingredient
1 Oven-ready duckling (4 lb)
3 tablespoons Corn oil
8 ounces Chinese pea pods, ends removed
3 Stalks celery, sliced diagonally
12 Green onions, sliced diagonally
1 Red pepper, seeded, cut in small diamonds
1 Piece ginger root, peeled, chopped (3\")
1 tablespoon Granulated sugar
1 tablespoon Soy sauce
1 tablespoon Dry sherry
1 tablespoon Malt vinegar
1 tablespoon Tomato paste
2 tablespoons Cornstarch
⅔ cup Orange juice

Directions

Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a fork and put into a roasting pan. Bake in preheated oven 1-¾ hours until golden and cooked; cool. Strip flesh and skin from carcass and cut in thin strips. Heat 2 tablespoons of oil in a large skillet or wok. Add pea pods and celery and stir-fry 2 minutes. Add green onions, red pepper and ginger and stir-fry 2 minutes. Remove from skillet and keep warm.

Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes.

Remove from skillet; keep warm. In a small bowl, mix sugar, soy sauce, sherry vinegar and tomato paste. Blend cornstarch with a little orange juice, then stir in remaining juice. Add to soy sauce mixture. Pour into skillet; bring to a boil, stirring constantly.

Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce and heat through.

NOTE: Serve with rice, garnished with orange pieces and Chinese snow peas, noodles and crisp shrimp crackers.

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