A Simplified Peking Duck

Directions

1. Bring a pot of water, large sufficient to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 min. Remove and pat dry.
2. Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mix to cold to room temperature. Liberally coat the duck with the mix and let it sit at room temperature for 3 hrs so which the coating dries out.
3. To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hrs. Roast till skin is crisp and brown. Check occasionally and regulate temperature so which the coating does not burn.
4. To serve: Let duck cold to room temperature. Carefully carve pcs from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes
5. (recipe follows) with a dab of hoisin sauce and slivered green onions.
6. CHINESE PANCAKES
7. 2 c. all-purpose flour 1 c. boiling water 2 Tbsp. chopped green onion 2 Tbsp. sesame oil
8. In a bowl combine the flour and water stirring constantly till all the water is absorbed. Add in more water if mix seems dry, dough should just hold together in large lumps.
9. Add in green onions and gather and kneed dough on a lightly floured board (or possibly in a mixer) till smooth, about 5 min. Wrap in plastic and allow to rest at room temperature for 30 min.
10. Unwrap, knead again for 5 min. Form into a log about 18 inches long and 1-inch in diameter. Cut roll into 20 pcs and roll each piece into a ball. Dip one side of ball in the sesame oil and place oiled side on top of another ball. Roll out the two into a circle about 6 inches in diameter.
11. (Rolling the two together, helps keep them moist inside.)
12. Heat an ungreased saute/fry pan over low heat. Put double pancakes into pan and cook till dry on one side. Flip and dry out other side. Remove pancakes, peel them apart and set aside. Cover with plastic.
13. At serving time, steam briefly or possibly wrap in plastic and cook in microwave at full power for 30-40 seconds.