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

Title: Peking Duck w/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 lt brown sugar
1 ts Five-spice powder
5 lb (to 6-lb) Peking or Long
- Island duck
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 (8") flour tortillas; warmed
4 Scallions; in 3" pcs, thin
- sliced lengthwise
2 Kirby or Persian cucumbers;
- in 3" long matchsticks

Combine honey, soy sauce, sugar and 1/2 teaspoon
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 teaspoon
five-spice powder with 1 teaspoon salt, the black pepper
and 1 tablespoon 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 teaspoons
salt. Place duck in the refrigerator, uncovered, until
the skin feels dry and leathery, 24 hours.

Set oven @ 450ºF/232ºC 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
350ºF/175ºC and roast, tented with foil, until skin is
mahogany and an instant-read thermometer inserted into
the thickest part of the thigh registers 165 degrees, 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 tablespoon prepared sauce on each
tortilla. Top each with some scallions, cucumbers, duck
meat and crispy skin. Roll up and enjoy warm.

By: Kay Chun

Yield: 4 servings

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

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