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1
In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil.
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2
Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump.
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3
While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat.
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4
The air must travel all the way down the legs.
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5
Set blown up ducks aside.
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6
Mix the salt and 5-spice together and season the duck inside and out.
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7
In a large bowl, mix the oranges, scallions and ginger.
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8
Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal.
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9
Hook or tie the ducks by the neck and dip 3 times in the boiling glaze.
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10
Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin).
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11
The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up.
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12
A lot of fat will render off so be careful when removing.
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13
Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce.
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14
Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible.
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15
Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable.
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16
Let rest 5 minutes.
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17
Roll out the dough into a long cylinder, 2 inches in diameter.
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18
Cut into 8 to 10 pieces.
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19
Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches.
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20
In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form.
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21
Keep covered with a damp, hot cloth.
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22
These may be done in advance, then steamed hot for service.
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23
In a skillet on medium heat, add the oil to coat.
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24
Add the hoisin and stir, it should sizzle and bubble.
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25
Cook for only 1 minute then add the juice and stir.
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26
Transfer to a small serving dish.
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27
PLATING Lay out carved duck on a platter.
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28
Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes.
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29
Wine Recommendation: Acacia, Pinot Noir, Carneros, Napa Valley, 1997
