6 lb Duck, cut

    1/2 c  Red wine

      1 T  Orange peelings

      1 ea Clove garlic, minced

      3 T  Salad oil

      1 T  Potato starch

  1 1/4 c  Orange juice

      1 T  Honey

    1/4 t  Ginger

    1/8 t  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 slow
  oven (325 deg), basting occasionally, allowing 25 minutes/pound.
  In medium saucepan, saute' 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.