Recipe - Orange Ginger Duckling

1 Ovenready duckling (4 lb)
3 tablespoon Corn oil
8 ounce Chinese pea pods, ends
removed
3 Stalks celery, cut or sliced up
diagonally
12 Green onions, cut or sliced up
diagonally
1 Red pepper, seeded, cut in
small diamonds
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 1Three fourths 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 stirfry 2 minutes. Add green onions, red pepper and ginger
and stirfry 2 minutes. Remove from skillet and keep warm.

Heat remaining oil in a skillet. Add duckling; stirfry 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