Orange ginger duckling
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Orange ginger duckling
  Orange    Ginger    Game  
Last updated 6/12/2012 12:45:38 AM. Recipe ID 5527. Report a problem with this recipe.
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      Title: Orange ginger duckling
 Categories: Main dishes, Meats, Game
      Yield: 4 Servings
 
      1    Oven-ready duckling (4 lb)
      3 tb 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 diamonds
      1    Piece ginger root, peeled,
           -chopped (3")
      1 tb Granulated sugar
      1 tb Soy sauce
      1 tb Dry sherry
      1 tb Malt vinegar
      1 tb Tomato paste
      2 tb Cornstarch
    2/3 c  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.
 




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Recipe ID 5527 (Apr 03, 2005)

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