Instructions: Preheat oven to 350F. (175C.). 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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