Puncture the duck generously with a fork; place on rack in roasting pan. Pour most of the red wine over the duck. Roast at 325 basting occasionally. Allow 25 minutes per pound of duck.
In medium saucepan, saute orange peel and garlic in oil. Mix in corn starch until smooth. Slowly add the orange juice, honey, and remaining wine. Simmer 1 minute; mix in ginger, pepper and orange sections. Simmer for 5 minutes. Strain through a strainer to get the chunks out.
Serve over duck.