- 1 4-lb duck

		- 1 c Strong soy sauce

		- 2 tb Cooking oil

		- 1/2 c Thinly sliced carrot

		- 3/4 c Coarsely diced red bell

		- 3/4 c Coarsely chopped broccoli

		- 1 c Coarsely diced onion

		- 1 1/2 c Sweet & sour sauce

		- 2 tb Cornstarch

		- 1/4 c Cold water

		- Thinly sliced green onions; 

			FOR THE SWEET AND SOUR SAUCE:

		- 1 c Sugar

		- 2 c White vinegar

		- 1/2 c Pineapple juice

		- 1/2 cn (4-oz) pineapple pieces;

		- 1 tb Ketchup 

		- Preheat oven to 350.
		
		- Score duck all over w/ sharp knife.
		- Brush w/ or dip in soy sauce.
		- Place wire rack over roasting pan.
		- Set duck on rack & cook in oven for 2 hrs.
		- Remove & set aside to cool.
		- Remove rib cage & cut duck into 8 pieces
			(2 each breasts, wings, thighs, & legs).
		- Preheat wok over high heat w/ 2 tbs. oil.
		- Add carrot & stir-fry 1 min.
		- Add pepper & broccoli, stir-fry 1 min.
		- Add onion & duck; stir-fry 1-2 min.
		- Stir in Sweet & Sour Sauce &
			bring to fast boil.
		- Combine cornstarch & water to
			make smooth paste.
		- Add to mixture, stirring constantly
			until thickened & translucent.
		- Garnish w/ sliced green onions.

		SWEET & SOUR SAUCE:
		Combine sugar & vinegar in small saucepan
			over medium heat.
		Add juice & pineapple pieces,stirring well.
		Stir in ketchup & simmer 7 min.