6 lb Duck, cut
1/2 c  Red wine
1 tb Orange peelings
1    Clove garlic, minced
3 tb Salad oil
1 tb Potato starch
1 1/4 c  Orange juice
1 tb Honey
1/4 ts Ginger
1/8 ts Pepper
1 c  Orange sections

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.