MSGID: 1:396/45.0 678acd16   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Martha Liao's Peking Duck   
    Categories: Poultry, Herbs, Wine, Sauces   
         Yield: 4 Servings   
       
         5 lb Long Island duck   
         7    Scallions; trimmed   
         2 sl (1/2") fresh ginger   
       1/4 c  Honey   
         2 tb Cornstarch   
         3 tb Shao Hsing or dry sherry   
         1 tb White vinegar   
        12    To 15 frozen steamed rolls   
              Sweet black bean sauce or   
              - hoisin sauce; for serving   
       
     In a very cool room, tie duck wings together using   
     kitchen twine. In a cool room, hang duck from kitchen   
     twine over a large bowl overnight, about 8 hours.   
        
     Fill a large pot with 4 cups water, 2 scallions, ginger,   
     and honey; cover and bring to a boil. In a medium bowl,   
     whisk together cornstarch and 1 cup cold water until   
     well combined. Whisk cornstarch mixture into boiling   
     water mixture until it is the consistency of a light   
     gravy. Stir in wine and vinegar; remove sauce from heat.   
        
     Add duck to pot and spoon over sauce, for 3 to 5   
     minutes, until very well coated. Remove from sauce and   
     hang duck again, in a cool room, over a large bowl for 4   
     hours.   
        
     Set oven to 300ºF/150ºC.   
        
     Fill the drip tray of a vertical poultry roaster with   
     water; set in a roasting pan. Place duck on vertical   
     roaster and transfer to oven. Roast until duck is   
     golden. Take care with duck grease as you roast; if too   
     much begins to accumulate in roasting pan, ladle into a   
     disposable heatproof container as the duck cooks and   
     discard.   
        
     Meanwhile, prepare frozen steamed rolls according to   
     package directions. Quarter white parts of remaining 5   
     scallions and cut into 2-inch pieces, reserving green   
     parts for another use.   
        
     Thinly slice duck and serve with steamed rolls,   
     scallions, and sweet bean or hoisin sauce.   
        
     RECIPE FROM: https://www.marthastewart.com   
        
     Uncle Dirty Dave's Archives   
       
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