Nesting Oranged Duck.....

I bought a frozen duck leg quarter, thawed it and then braised it in water/orange juice. I took the meat off the cooked leg quarter, cut up the meat and then refrigerated the meat and liquid from braising. The next day I browned the meat in vegetable oil (tablespoon), added the liquid from a medium sized can of mandarin oranges, the reserved cooking liquid less the fat and about 8 oz of frozen red/yellow/green pepper strips, covered the pan to heat through and then added cornstarch to thicken it, added the mandarin oranges, teaspoon each of ginger, turmeric and soy sauce. I then added hot sauce and heated through. I served it on warmed leftover white rice.