|Ducklings||8 Pound, cut in quarters (2 whole, 4 pound each)|
|Lemon juice/Lime juice||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sherry/Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Teaspoon|
|Curry powder||1 Teaspoon|
|Chicken broth/Giblet broth||2 Cup (32 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Soft butter||2 Tablespoon|
|Canned mandarin oranges||22 Ounce, drained (2 cans, 11 ounce each)|
Discard heavy fat and skin.
Brush the uncooked duck pieces with lemon juice and sprinkle with a mixture of the next four ingredients.
Saute duck pieces in hot oil, a few at a time, until lightly browned on both sides.
Transfer meat to a 2-quart casserole or large bake dish.
Pour all fat out of skillet, then add next six ingredients.
Heat and stir until brown meat bits dissolve; pour mixture over duck.
Cover, bake at 350F for 1 hour.
Drain juices into a saucepan; skim off fat.
Bring mixture to a boil, then whisk in a smooth paste of the butter and flour.
Cook until thickened; stir in drained oranges.
Taste for extra seasoning.
Pour sauce over duck in casserole; cover and continue baking 30 minutes or until meat is tender.