Puncture the duck generously with fork; then place on rack in roasting pan. Pour most of the sweet red wine over the duck pieces.
Roast at 325° F, basting occasionally, for about 2 hours 30 minutes or until done.
In a medium saucepan, sauté the orange peel and garlic in oil. Mix in the potato starch until smooth.
Slowly add the orange juice, honey and remaining wine, then simmer for 1 minute. Mix in the ginger, pepper and orange sections, then simmer for 5 minutes more.
Serve hot sauce with roast duck.Servings: 8 t0 10