Orange Ginger Duckling
chinese, game, main dish, meats
1 oven-ready duckling (4 lb)
3 tablespoon 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 di; amonds
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 tablespoon cornstarch
2/3 cup 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.
Yield: 4 servings