|Frozen duck||5 Pound, completely defrosted (1 Whole)|
|Green onions||2 , chopped|
|Garlic||2 Clove (10 gm), sliced|
|Peanut oil||1 Tablespoon|
|Brown sugar||2 Teaspoon|
|Mein see/Soybean jam / condiment||2 Tablespoon|
|Hoisin sauce||1⁄2 Cup (8 tbs)|
|Dark soy sauce||2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Green onions||1 Tablespoon (For Garnish)|
|Hoisin sauce||1 Tablespoon (For Garnish)|
Remove the giblets from inside the duck.
Remove the excess fat that hangs about the tail.
Rub 1 tablespoon salt into the skin, and let the duck dry for 1 hour.
Saute or chow the orange peel, the 2 chopped green onions, and garlic in the peanut oil for a moment.
Then add 1/2 teaspoon salt, the brown sugar, mein see or soybean jam or condiment, hoisin, and the soy sauce.
Simmer for a moment, and add the chicken broth.
Allow mixture to cool.
Wipe the duck dry with paper towels.
Using poultry lacing needles, firmly lace up the neck first, and tie it closed with twine.
Begin lacing up the rear end of the bird; leave enough of an opening to pour the sauce into the duck's cavity.
After pouring the sauce into the cavity, finish the lacing, being sure that the sauce does not leak out from either end of the bird.
This lacing and sewing and tying process is very important to the success of the dish because the bird must be airtight when finished.
Now the fun part.
You want to separate the skin from the body, and if you have laced it properly, the duck will blow up like a balloon and stay that way through the cooking process.
Attach the basketball needle to a tire pump and insert the needle into the neck of the bird, just under the skin, and on the body side of the string used for the upper neck.
Place a second piece of string around the neck, just above the point of the needle insertion, so that you can tie the neck tightly after pumping and removing the needle.
Now, slowly pump up the duck until the skin separates, remove the needle, and quickly tie the neck with string.
In a large kettle bring 6 quarts water to a boil.
Add the honey.
Make a sling out of a bit of old bed sheet, and place the bird in the sling.
Lower the bird into the kettle, using the sling, and roll it gently about in the honey water for a few moments.
Be careful not to lose the duck from the sling.
Remove the duck from the honey water, and make a sling of a long, narrow piece of bed sheet with which to hang the duck for frying.
Bring the wings around to the back of the bird, and slip the cloth under the wings.
Hang the bird so that it swings freely from the sling, and aim a fan at it.
Allow it to dry in this condition, in a cool place, for 3 to 4 hours.
At the end of the 3 to 4 hours, remove the bird from the sling, and place it on a greased oven rack.
Roast it at 425° for 30 minutes.
Then turn the oven to 350°, and continue roasting until you have roasted the bird for a total time of 18 minutes per pound, including the first 1/2 hour.
In other words, a 4 1/2 pound duck should be in the oven a total of 1 hour and 20 minutes.
Place a pan of water under the duck, so that the drippings will be caught in the water and not cause the oven to smoke.
When the duck is golden brown, remove it from oven, and allow it to cool for just a moment.
Drain the juice from the cavity of the duck, and serve it in a separate bowl.
To serve, slice a bit of the skin from the duck, and place it on a Peking Pancake (below), garnished with a thin slice of green onion and a tiny bit of hoisin sauce.
The meat of the duck is eaten in the same way, but the skin is the highlight and is to be shared by all.