---------- Recipe via Meal-Master (tm) v8.02

     Title: PEKING DUCK
Categories: Chinese, Poultry, Loo
     Yield: 1 duck


 Someone asked about Peking Duck. I've got two recipes
 in my collection - one is too simple, the other too
 long to post.

 So I'll just describe what to do, very briefly. If you
 want a good detailed recipe, check out Ken Hom's
 Chinese Technique (Simon & Schuster, 1981).

 1. Loosen the skin from the duck by massaging it,
 pulling the skin away where possible.

 2. Blanch the duck for a couple of minutes.

 3. 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.

 4. Roast duck - one recipe says             the other
 says
               30 min. at 375               15 min at
 450
               1 hour at 250                55 min at
 350
               30 min at 400                20 min at
 450

 The rationale for this I'm not sure of, but all
 recipes claim that changing the oven temperature makes
 a vast difference.

 5. 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), pancakes (below). 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 and eats the mess with
 fingers.

 Pancakes (adapted from Grace Zia Chu, Pleasures of
 Chinese Cooking):

 2 c flour, 1 c boiling water, 2 T dark sesame oil

 Add water to flour in a bowl and work with a wooden
 spoon into a dough. Knead 10 min. and let rest for 10
 min.

 Form into a long roll about 2" in diameter. Cut into
 1/2" pieces and flatten to 1/4". Brush a little oil
 over a piece of dough and lay another piece over it.
 Roll out with rolling pin, slowly and from the center
 out, until the piece is 4" or more in diameter.
 Proceed until all dough is rolled out.

 Heat ungreased griddle over low flame and add dough
 circle. When it bubbles slightly, turn it over and
 heat the other side. While it is still warm, pull
 apart the two halves and fold at the center with the
 greased side inside. Repeat with remaining dough
 circles.

 Steam for 10 min. before using as above.

 From:    Michael Loo

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