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, saute 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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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 6|
|Calories from Fat: 1608 (84%)|
|Amt Per Serving||% DV|
|Total Fat 178.7g||238 %|
|Saturated Fat 59.4g||297 %|
|Monounsaturated Fat 84.1g|
|Polyunsanturated Fat 24.5g|
|Cholesterol 340.5mg||105 %|
|Sodium 284.6mg||10 %|
|Potassium 1149.8mg||30 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 12g|
|Protein 52.2g||75 %|
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Calories per serving: 1913
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