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Orange ginger duckling
Artist: _
Categories: Asian, Chinese, Entrees, Ethnic, Fruits, Ginger, Herbs & Spices, Meats, Orange, Poultry
Yield: 4
Rating: 0
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Ingredients:
1 Oven-ready duckling (4 lb)
3 tbspCorn oil
8 ozChinese 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 tbspGranulated sugar
1 tbspSoy sauce
1 tbspDry sherry
1 tbspMalt vinegar
1 tbspTomato paste
2 tbspCornstarch
2/3 cupOrange juice
Procedures:
1Preheat oven to 350°F.
2(175"c)..
3Prick duckling skin all over with a fork and put into a roasting pan.
4Bake in preheated oven 1-?hours until golden and cooked; cool.
5Strip flesh and skin from carcass and cut in thin strips.
6Heat 2 tablespoons of oil in a large skillet or wok.
7Add pea pods and celery and stir-fry 2 minutes.
8Add green onions, red pepper and ginger and stir-fry 2 minutes.
9Remove from skillet and keep warm.
10Heat remaining oil in a skillet.
11Add duckling; stir-fry 2 minutes.
12Remove from skillet; keep warm.
13In a small bowl, mix sugar, soy sauce, sherry vinegar and tomato paste.
14Blend cornstarch with a little orange juice, then stir in remaining juice.
15Add to soy sauce mixture.
16Pour into skillet; bring to a boil, stirring constantly.
17Reduce heót; simmer 2 minutes.
18Add vegetables and duckling to sauce and heat through.
19Note: serve with rice, garnished with orange pieces and chinese snow peas, noodles and crisp shrimp crackers
 
 
 
 

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