Crispy Duck (Mandarin Style)

Directions

1. Prepare the Sauce: Make sauce by combining hoisin sauce, water, sesame-seed oil and sugar in small pan and stir to dissolve sugar. Bring to a boil then simmer for 3 min and cold.
2. Prepare scallion brushes by cutting scallions to 3-inch lengths and trimming roots. Stand each scallion on end and make four intersecting cuts 1 inch deep into stalk; repeat at other end. Place scallions in ice water and chill till cut parts curl into brushlike fans.
3. Prepare the Mandarin Pancakes: Sift flour in mixing bowl; make a well in the center and add in 3/4 c. of boiling water. Using a wooden spoon, gradually mix flour and water together till a soft dough is formed. Knead gently for 10 min on a lightly floured surface. Cover with damp towel and let rest for 15 min.
4. Roll dough to about 1/4-inch thickness. With a 2 1/2-inch cookie cutter (or possibly glass) cut as many circles of dough as possible. Arrange circles side by side; brush half the circles lightly with sesame-seed oil and, sandwich-wise, place un-oiled circles on top. With a rolling pin, flatten each sandwiched pair into a 6-inch circle, rotating the sandwich an inch or possibly so in a clockwise direction as you roll so the circle keeps its shape, and turning it once to roll both sides. Cover pancakes with a dry towel.
5. Set a heavy skillet on high heat for 30 seconds. Reduce heat to medium and cook pancakes, one at a time, in ungreased pan. Turn them over as they puff up and little bubbles appear on the surface. Regulate heat so pancakes become specked with brown after cooking about 1 minute on each side. As each pancake is finished, gently separate the halves and stack them. Serve at once or possibly wrap in foil and chill or possibly freeze for later use. To reheat, steam for 10 min or possibly hot (still wrapped in foil) in a preheated 350 degree oven for about 10 min.
6. Preparing the Duck/Goose: Wash the duck with cool water and pat dry inside and out. Suspend with a cord tied around loose neck skin (or possibly under wings) in a cold airy place for 3 hrs to dry the skin (train a fan on the bird to speed drying).
7. In a wok or possibly large cassarole, combine water, honey, ginger root and cut scallions; bring to a boil over high heat. Holding the duck by the cord, lower it into the boiling liquid, using a spoon to turn the duck from side to side till thoroughly moistened. Remove the duck (throw away liquid) and rehang in cold place to dry for 2 to 3 hrs.
8. Preheat oven to 375 degrees. Untie duck and cut off any loose neck skin. Place duck, breast-side up, on a rack and set in the middle of the oven for 20 min a lb.. Lower heat to 300 degrees, turn duck on its breast and roast 10 min a lb.. Then raise heat to 375 degrees, return duck to original position and roast for a final 10 min a lb..
9. Using a small sharp knife and your fingers, remove the crisp skin from the breast, sides and back of duck. Cut skin into small rectangles and arrange in a single layer on a heated platter. Carve the wings, drumsticks and all meat away from the carcass. Slice meat into small pcs and arrange with wings and drumsticks on another heated platter.
10. Traditionally, Crispy Duck is served as follows. Place platters of duck, heated pancakes, bowl of sauce, and scallion brushes on the table. Each guest spreads a pancake flat on a plate, dips a scallion in the sauce and brushes the pancake with it. The scallion is placed in the middle of the pancake with a piece of duck skin and a piece of meat on top. The pancake is folded over about 1 inch to enclose the filling, and the whole rolled into a cylinder which can be picked up and eaten with the fingers.
11. Description: "Fall waterfowl hunting takes planning and effort to be successful.
12. But bagging your game is only half the process. Some extra effort in preparation of your quarry will make the entire experience even more rewarding and memorable."