MSGID: 1:396/45.0 678acc52   
   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   
        
     Uncle Dirty Dave's Archives   
       
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