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Title: Western-Style Peking Duck
Yield: 6 Servings

Ingredients

      4 lb (to 5lb) duckling
    1/2 ts each ground ginger and
      1    cinnamon
    1/4 ts each ground nutmeg &
      1    white pepper
    1/8 ts ground cloves
      3 tb soy sauce
      5    whole green onions
      1 tb honey
    1/2 c  plum sauce
      1    fresh cilantro
     24    mandarin pancakes

Instructions

Rinse duck inside and out and pat dry; cut off tail and discard;
reserve giblets for another use. Mix together ginger, cinnamon,
nutmeg, pepper and cloves. Sprinkle 1/2 t of spice mixture inside
duck. Stir 1 T of the soy into remaining spice mixture, then rub
evenly over exterior of bird. Cut one of the green onions in half and
tuck inside cavity of duck. Cover and refrigerate for 2 hours or
until next day. Set duck, breast side up, on a rack over 1 1/2 to 2
inches boiling water. Cover and steam for one hour, adding more
water, if necessary, as it evaporates. Cool duck so it firms
slightly, then drain and discard juices and green onion from cavity.
Set duck, breast side up, on a rack in a baking pan and prick skin
all over with a fork. Bake in a 375 degree oven for 30 minutes.
Blend remaining 2 T soy with honey and brush on duck. Turn oven
temperature to 500 degrees. Bake for 5 minutes or until skin becomes
richly browned; do not allow skin to char. While duck is roasting,
cut remaining green onions and tops in 1 1/2 inch pieces, then cut
lengthwise in thin strips. Serve green onions and plum sauce in
separate bowls. When duck is roasted, slice off skin and cut into
roughly 2 inch square pieces. Slice meat into bite-size pieces.
Reserve bones for duck soup. Arrange skin and duck pieces on a
serving plate and garnish with cilantro. To eat, put a small piece of
skin and meat on a mandarin pancake. Top with a few green onion
slivers and a dab of plum sauce, then fold pancake around duck and
eat with your hands.

Makes 6 servings From: Barry Weinstein Date: 07-17-95
From: Helen Peagram Date: 03-28-96

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