Preparation / Directions:
* Note: These items are available in Oriental markets.
Mix the inside seasoning together and rub the mixture into the inside of the duck. Sew up the duck, both head and tail ends. You might use poultry pins for this.
Make a large loop of string and place it under the wings of the bird so you can hang it over a very large bowl. Use a kitchen cabinet knob for the hanger.
Pour the boiling water over the duck and continue ladling the hot water over the bird -- about eight times. Allow to drain for about 10 minutes.
In the meantime, mix together the ingredients for the basting syrup.
Drain the bowl beneath the duck of the water. Now, repeat the pouring process, this time using the basting syrup. Allow the duck to dry for about 3 hours. I use an electric fan for this process.
Place the duck on an oiled poultry rack in a pan. Roast at 400 degrees for 20 minutes. Then turn the oven down to 375 degrees and cook 25 minutes per pound, total cooking time. Include the first 20 minutes in the total time.
Serve the thinly sliced duck, along with the skin, which is the best part, in the pancakes, along with a bit of the hoisin sauce and green onions.
Make "brushes" of the onions or simply slice them the long way into nice slivers.
Comments: The Lee Gardens Hotel in Hong Kong has a duck oven on the roof. It is heated with charcoal in contrast to most restaurants, which now use gas.
The chef, head of the Rainbow Dining Room, was most gracious in showing me the whole process involved in the proper preparation of this dish, the most famous duck recipe in the world.
It is not at all complicated, nor will you need any special equipment.
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