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1
Rinse ducks inside and out and pat dry.
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2
Remove excess fat from cavities and truss ducks.
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3
On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart.
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4
Let ducks dry, uncovered and chilled, 3 days.
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5
In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature.
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6
Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour.
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7
Let ducks dry at room temperature 30 minutes.
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8
Preheat oven to 350 degrees.
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9
Pierce skin of ducks all over with a fork to allow fat to drain and help skin become crisp.
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10
Roast ducks in middle of oven until mahogany brown and a meat thermometer inserted in fleshy part of a thigh registers 180 degrees, about 1 hour and 15 minutes.
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11
Let ducks stand 10 minutes.
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12
Discard string and carefully pour out juices from cavities.
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13
Cut around entire breast of each duck with a sharp paring knife, and carefully peel off crisp skin in large pieces.
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14
Cut skin into 2 1/2- by 1-inch strips.
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15
Cut away and discard any fat on breast meat and remove breast meat from bone.
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16
Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin.
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17
Remove legs from ducks and arrange on another platter.
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18
Duck meat may be reheated and skin recrisped in a 350 degree oven just until hot.
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19
To assemble pancakes: Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin.
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20
Roll up pancake to enclose filling.
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21
Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
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22
Serve duck legs on the side.
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23
Mock Mandarin Pancakes: Twenty-four 6- to 8-inch flour tortillas 1/4 cup Asian sesame oil
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24
Preheat oven to 350 degrees.
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25
Brush one side of each tortilla with some oil and stack on a large sheet of foil.
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26
Wrap tortillas loosely in the foil and heat on middle rack of oven until warm, about 10 minutes.
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27
Serve pancakes whole or halved.
