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PEKING DUCK

1 duck (5 to 6 pounds)
2 tablespoons honey
Peking Duck sauce (Hoisin sauce thinned with a little sesame oil can be used)
40 Chinese pancakes
6 or more scallions, green part included

Rinse the duck inside and out and pat dry. Tie the duck by the neck
with a long string so you can manipulate it in water. Bring a large
quantity of water to a boil in a wok or roasting pan. When the
water is boiling, turn off the heat and let the water stand about
1 minute. Place the duck in the water, breast side down, and turn
in the water, back and front and all over, about 1 minute. remove.

Turn the heat on once more and return the water to a boil. Turn
off the heat and repeat the previous step, removing the duck at
the end. Turn on the heat a third time, and when the water boils
turn off the heat Rinse the duck inside and out and pat dry. Tie
the duck by the neck with a long string so you can manipulate it
in water. Bring a large quantity of water to a boil in a wok or
roasting pan. When the water is boiling, turn off the heat and let
the water stand about 1 minute. Place the duck in the water, breast
side down, and turn in the water, back and front and all over,
about 1 minute. remove. nd repeat the procedure for a third time,
removing the duck at the end. Bring the water back to a boil and
repeat the process for a fourth and final time. Remove the duck
and hang it by the neck in a cool, windy place ( electric fan in
a cold room well work) for about 6 Hours. Combine the honey with
10 tablespoons of water and heat briefly,stirring to blend. Brush
the duck all over, taking care that all areas of the skin are coated
with the light syrup.Hang the duck up again for 4 hours. Brush once
more all over with syrup. Preheat the oven to 450*.

Select a 2-inch-deep roasting pan and fit a rack over it. The duck
must cook about 2 inches from bottom of the pan. Put the duck, back
side down, on the rack and let it roast 6 to 10 minutes, until
golden brown or darker. Turn it with a kitchen towel. Do not use
a fork, or the duck will be punctured. Roast 8 to 10 minutes longer,
but watch carefully that the duck does not burn. Reduce the heat
to 350* and turn the duck on its back once more. Roast 20 minutes,
then reduce the heat to 300*. (12) Roast 10 minutes, then reduce
the heat to 250*. (13) The duck at this point has roasted for about
50 minutes in all. Now increase the heat once more to 450* and
roast 10 minutes longer, a total of about 1 hour. (14) While the
duck is roasting, prepare the duck sauce, pancakes, and scallions.
(15) Trim the scallions and cut them into 2-inch lengths. Shred
the tips of each length of scallion and drop the scallions into
very cold water to cover. Let stand. The ends should curl. When
ready to serve, drain. (16) To serve the duck, carve it all over,
skin and flesh, into very thin slices. place a hot pancake on a
plate, unfold it, and smear a little duck sauce in the center.
Cover the sauce with a piece of skin and meat, then add a scallion.
Wrap up the pancake to enclose the other ingredients and eat with
the fringers. PEKING DUCK SAUCE 4 tablespoons ground bean sauce 1
tablespoon sugar 1/4 teaspoon monosodium glutamate (optional) 3
tablespoons peanut, vegetables, or corn oil

Blend the bean sauce with the sugar and monosodium glutamate. Heat
the oil in a small saucepan and add the bean sauce mixture. Cook
just to the boiling point and remove from the heat. about 1/2 cup
sauce.

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