Gingered Duckling with Orange Rice

2 ducklings, quartered
Butter
2 cups thinly sliced celery
6 to 8 cups cooked rice
Pepper to taste
1 1/4 teaspoons salt
1 cup mandarin oranges, drained
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon cornstarch
1 cup orange juice
1/4 teaspoon ground ginger

Place ducklings, skin-side down, in broiler pan. Broil for 8 to 10 minutes, basting with melted butter. Turn; broil until golden brown.

Saut celery in 1/4 cup butter until tender-crisp. Add hot rice, pepper and 1 teaspoon salt. Toss to blend. Add orange sections. Set aside, and keep hot.

Combine sugars and cornstarch in saucepan. Add orange juice, 1/4 teaspoon salt and ginger. Stir over low heat until sugar dissolves. Simmer until clear and thickened, about 3 minutes.

Serve sauce over duckling and rice.

Yields 8 servings.