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| 1 | Oven-ready duckling (4 lb) |
| 3 Esslöffel | corn oil |
| 8 x ca. 30 g | 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 Esslöffel | sugar granulated |
| 1 Esslöffel | soy sauce |
| 1 Esslöffel | sherry dry |
| 1 Esslöffel | Malt vinegar |
| 1 Esslöffel | tomato paste |
| 2 Esslöffel | cornstarch |
| 2/3 Tasse | orange juice |
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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 heÓt; simmer 2 minutes. Add vegetables and duckling to sauce and heat through.
noodles and crisp shrimp crackers.
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