• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Orange Ginger Duckling

  • Recipe Submitted by on

Category: Main Dish, Meat

 Ingredients List

  • 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


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.

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