One 6 lb duck, cut.
½ cup of sweet red wine.
1 tablespoon of orange peelings.
1 clove garlic, minced.
3 tablespoons of salad oil.
1 tablespoon of potato starch.
1 ¼ cups of orange juice.
1 tablespoon of honey.
¼ teaspoon of ginger.
Pinch of pepper.
1 cup of orange sections.
Puncture the duck generously with fork; then place on rack in roasting pan.
Pour most of the sweet red wine over the duck pieces.
Roast at 325°F (160°C), basting occasionally, for about 2 hours 30 minutes or until done.
In a medium saucepan, sauté the orange peel and garlic in oil.
Mix in the potato starch until smooth.
Slowly add the orange juice, honey and remaining wine, then simmer for 1 minute.
Mix in the ginger, pepper and orange sections, then simmer for 5 minutes more.
Serve hot sauce with roast duck.