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1
Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
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2
Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
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3
Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
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4
Tie a string on to the middle so you can hold the duck and hang it up.
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5
Bring 6 cups of water to boil in a wok.
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6
Add maltose or honey and stir to dissolve.
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7
Add sherry and vinegar.
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8
Make a slurry out of the cornstarch and add to wok.
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9
When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
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10
Repeat until duck is thoroughly moistened.
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11
Repeat dunking once more.
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12
Hang duck by string in a cool airy place with a bowl underneath to catch drips.
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13
Leave for 4-6 hours until skin is dry and taught.
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14
Put roasting pan on lower oven rack and fill with 2-3 inches of water.
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15
Oil rack above pan.
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16
Preheat oven to 350.
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17
Remove chopstick and string.
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18
Put duck on oiled rack in center of oven breast side up.
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19
Cook 30 minutes.
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20
Turn duck breast down for 45 minutes.
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21
Turn breast up for 30 minutes or until skin is dark brown.
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22
While duck is cooking make scallion brushes.
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23
Trim roots,cut off most of green part, leaving a 3 inch piece.
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24
Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
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25
Carve duck and separate meat and skin.
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26
Mix hoisin with sesame oil and 1 tbl water.
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27
To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.
