Title: Orange Ginger Duckling
Categories: Main dishes, Meats, Game
Yield: 4 Servings

1 Oven-ready duckling (4 lb)
3 tb Corn oil
8 oz 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 tb Granulated sugar
1 tb Soy sauce
1 tb Dry sherry
1 tb Malt vinegar
1 tb Tomato paste
2 tb Cornstarch
2/3 c Orange juice

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 1-3/4 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini