Ingredients 6 pounds duck cut 1/2 cup red wine 1 tablespoon orange zest 1 each garlic clove minced 3 tablespoons vegetable oil 1 tablespoon potato starch 1 1/4 cups orange juice 1 tablespoon honey 1/4 teaspoon ginger 1/8 teaspoon black pepper 1 cup orange sections Directions 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, sauté 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.
That reminds me, one of the ingredients in my chili is chili beer. Has a chili pepper in it, and it is far too spicy to drink (for me) but I love it in my chili. oops, I intended this to be in another thread, too many tabs open, but I guess it will work, thanks for playing with it Fuzzy
