MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peking Duck With Honey & Five-Spice Glaze
Categories: Poultry, Sauces, Breads, Vegetables, Herbs
     Yield: 4 Servings

MMMMM----------------------------DUCK---------------------------------
     3 tb Mild honey; clover, acacia
          - or orange blossom
     2 tb Soy sauce
     1 ts Turbinado or light brown sugar
     1 ts Five-spice powder
     5 lb Peking or Long Island duck;
          - up to 6 lb
     3 ts Kosher salt
   1/2 ts Black pepper
    24 oz Beer or other aluminum can;
          - emptied & filled halfway
          - with water
   1/2 c  Hoisin sauce
     1 ts Toasted sesame oil

MMMMM--------------------------TO SERVE-------------------------------
     8    Homemade Chinese tortillas -OR-
     8    Flour tortillas (8"); warmed
     4    Scallions; in 3" pieces, thin
          - sliced lengthwise
     2    Kirby or Persian cucumbers;
          - in 3" long matchsticks

 Combine honey, soy sauce, sugar and 1/2 ts five-spice powder in a
 small saucepan. Stir over low heat until sugar dissolves, about
 3 minutes.

 In a large saucepan, bring 4 quarts water to a boil. Meanwhile,
 remove giblets and neck from duck cavity and discard (or reserve
 for another use). Cut off excess fat from cavity and neck area,
 then cut off tail. (This helps balance the duck vertically over the
 beer can.)

 Using your fingers, carefully separate the skin from the breast
 meat through the bottom of the breasts and work your fingers upward
 to separate the skin from the meat (be careful not to tear skin).
 Next, separate the skin from the backbone through the neck and
 working your way down until you reach the legs. (Scissors are
 helpful, but be careful to avoid piercing the skin.) Transfer duck
 to a rack set in the sink.

 Using a ladle or measuring cup, pour half of the boiling water
 evenly over top of the duck. Flip duck and pour the remaining water
 evenly all over second side. Tilt duck to drain all water from the
 cavity, then pat dry with paper towels.

 In a small bowl, combine the remaining 1/2 ts five-spice powder
 with 1 ts salt, the black pepper and 1 tb of the glaze. Rub the
 mixture inside the cavity. Stand duck vertically by inserting beer
 can into cavity and place in a roasting pan or on a rimmed baking
 sheet.

 Using a pastry brush, brush the remaining glaze all over the duck
 and sprinkle evenly with remaining 2 ts salt. Place duck in the
 refrigerator, uncovered, until the skin feels dry and leathery,
 24 hours.

 Set oven @ 450°F/232°C with rack in bottom third of oven. Remove
 duck from refrigerator, and add 1-1/2 cups water to the pan. Wrap
 wing tips and tips of drumsticks with foil to prevent burning, then
 loosely tent duck with foil. Roast for 15 minutes. Decrease
 temperature to 350°F/175°C and roast, tented with foil, until skin
 is mahogany and an instant-read thermometer inserted into the
 thickest part of the thigh registers 165°F, 1 hour to 1 hour 15
 minutes more, adding more water to the pan if needed.

 Leaving duck on the can, transfer duck vertically to a cutting
 board and let rest for 15 minutes. Carve the crispy skin from the
 back and legs of the duck, and slice into strips.

 Carefully remove duck from the beer can and return to cutting
 board. Carve off the breasts and legs; thinly slice the breasts and
 shred dark meat.

 Carefully strain pan juices into a small bowl and pour off all the
 fat. In another small bowl, whisk together the hoisin, sesame oil
 and up to 1/4 cup of the pan juices to form sauce.

 To serve, spread 1 tb prepared sauce on each tortilla. Top each
 with some scallions, cucumbers, duck meat and crispy skin. Roll up
 and enjoy warm.

 Recipe by Kay Chun

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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