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1
Bring a pot of water, large sufficient to hold the duck, to a boil.
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2
Remove from heat and plunge duck in the water for 5 min.
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3
Remove and pat dry.
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4
Combine the rest of the ingredients in a small saucepan and bring just to the boil.
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5
Off heat, allow mix to cold to room temperature.
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6
Liberally coat the duck with the mix and let it sit at room temperature for 3 hrs so which the coating dries out.
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7
To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hrs.
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8
Roast till skin is crisp and brown.
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9
Check occasionally and regulate temperature so which the coating does not burn.
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10
To serve: Let duck cold to room temperature.
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11
Carefully carve pcs from the bone being sure to include the crisp skin.
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12
Roll up in Chinese Pancakes
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13
(recipe follows) with a dab of hoisin sauce and slivered green onions.
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14
CHINESE PANCAKES
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15
2 c. all-purpose flour 1 c. boiling water 2 Tbsp.
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16
chopped green onion 2 Tbsp.
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17
sesame oil
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18
In a bowl combine the flour and water stirring constantly till all the water is absorbed.
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19
Add in more water if mix seems dry, dough should just hold together in large lumps.
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20
Add in green onions and gather and kneed dough on a lightly floured board (or possibly in a mixer) till smooth, about 5 min.
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21
Wrap in plastic and allow to rest at room temperature for 30 min.
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22
Unwrap, knead again for 5 min.
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23
Form into a log about 18 inches long and 1-inch in diameter.
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24
Cut roll into 20 pcs and roll each piece into a ball.
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25
Dip one side of ball in the sesame oil and place oiled side on top of another ball.
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26
Roll out the two into a circle about 6 inches in diameter.
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27
(Rolling the two together, helps keep them moist inside.)
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28
Heat an ungreased saute/fry pan over low heat.
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29
Put double pancakes into pan and cook till dry on one side.
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30
Flip and dry out other side.
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31
Remove pancakes, peel them apart and set aside.
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32
Cover with plastic.
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33
At serving time, steam briefly or possibly wrap in plastic and cook in microwave at full power for 30-40 seconds.
