Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     duck
     1/2           cup  red wine
  1         tablespoon  orange zest
  1           teaspoon  garlic
  3        tablespoons  vegetable oil
  1         tablespoon  flour
  1 1/4           cups  fresh orange juice
  1         tablespoon  honey
     1/4      teaspoon  ground ginger
     1/8      teaspoon  pepper
  1                cup  orange

Preparation:

Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the red wine over duckling pieces. Roast in slow oven (325F), basting occasionally, allowing 25 minutes/pound. In medium saucepan, saute orange peel and garlic in oil. Mix in flour until smooth. Slowly add orange juice, honey and remaining wine. Simmer 1 minute. Mix in ginger, pepper and orange sections; simmer 5 minutes. Serve hot sauce with roast duckling, and a Cabernet Sauvignon if preferred.

Nutritional Information:

983 Calories (kcal); 90g Total Fat; (83% calories from fat); 25g Protein; 14g Carbohydrate; 161mg Cholesterol; 147mg Sodium