1 5-6 lb. duck, cut
1/2 c. red wine
1 tbsp. orange peelings
1 clove garlic, minced
3 tbsp. salad oil
1 tbsp. potato starch
1 1/4 c. orange juice
1 tbsp. honey
1/4 tsp. ginger
1/8 tsp. 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 325 degree oven, basting occasionally, allowing 25 minutes per pound.

In medium saucepan, saute orange peel and garlic in oil. Mix in potato starch until smooth. Slowly add orange juice, honey, and remaining wine. Simmer 1 minute.