Orange ginger duckling

Yield: 4 Servings

Ingredients:

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

Instructions:

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.