Classic Peking Duck
|For rubbing onto duck|
|Onion||1 , sliced|
|Vegetable paste||2 Tablespoon (To Rub Into Duck And For Table Condiment)|
|Scallion stalk||10 , cut into 2 inch sections|
|Flour||2 1⁄2 Cup (40 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Oil||1 1⁄2 Tablespoon|
Pancakes: Sift salt with the flour in a large bowl, add the water slowly into the flour, and mix thoroughly.
Remove the dough to a floured board and knead well.
Pull the dough into a long rope and cut into 24 pieces.
Pat each piece out on the palm of the hand till it is about 2 inches in diameter, and then roll it out as thin as possible with a rolling pin, to look like a pancake.
Oil both sides of the pancakes and dust with flour.
Heat a pan, cook the pancakes over low heat, covered, for 1 1/2 minutes on each side till they brown.
Fold, place on a hot plate, and pile one on top of another and cover with a damp cloth to keep them fresh.
Duck: Clean the duck well, being careful to get rid of all the hairs.
Cut off the tail and the oil sacs and discard.
Dry the duck carefully and when it is very dry, rub the breast and back with salt and pepper.
Put the 5 slices of ginger and the onion in the duck.
Preheat the oven to 250 degrees and when it is hot put 2 tablespoons of the oil and the duck into the roasting pan and roast for 2 hours.
Remove from the oven and rub the vegetable paste over the back, breast and legs.
Return to the oven, breast downward, for 30 minutes.
Remove from the heat and coat the skin again with the paste, and then return it to the oven breast upward for another 20 minutes.
By this time the skin should be very crisp.
Cut the pieces of skin about 2 inches square with as little of the meat as possible, and serve on a platter.
Place pancakes on the table and the scallions and vegetable paste on side dishes.
Let the guests make their own sandwiches of pancakes with a filling of crisp duck skin and scallions.
The rest of the duck is generally reserved for another meal.