Peking Duck
Loosen the skin from the duck by massaging it, pulling the skin away where possible. Blanch the duck
for a couple of minutes. Hang it up to dry for 4 hours, then baste it with sherry or with honey-
water 1/2 and 1/2 mixture. Hang it up again to dry for 4 hours. Roast duck using the following times
and temperatures: 30 min. at 375F, then 1 hour at 250F, then 30 min at 400F The rationale for this
I'm not sure of, but all recipes claim that changing the oven temperature makes a vast difference.
To serve - slice off skin and cut it into 1"x2" pieces. Cut meat into similar-sized pieces. Provide
2" scallion lengths (green and white part), hoisin sauce (canned or bottled), and mandarin pancakes.
Each diner rolls a bit of meat, a bit of skin, and a scallion length into a pancake that has been
spread with about a teaspoon of hoisin sauce with the scallion and eats with fingers
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