Remove bottom and grease of duck. Wash and wipe dry. Brush duck skin with dark soy sauce. Seep fry until golden brown. Dish up and drain well.
Heat pan. Melt butter over low heat. Sauté assorted vegetables and tomato paste until fragrant. Add flour. Stir fry for a while. Put in water gradually. Stir well. add seasoning and duck (with skin facing down). Stew until cooked (supplement with boiling water if necessary). Insert bamboo stick. Duck is cooked if no blood comes out. Dish up. Allow to cool. Debone and cut slantwise the meat into thick pieces. Strain the duck sauce. Set aside.
Cut off both ends of orange. Finely shredded peel off orange. Slice orange flesh. Put peel shreds into boiling water and simmer for 5 minutes. Rinse and drain well.
