---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEKING DUCK 1
  Categories: Main dish, Meats, Oriental
       Yield: 4 servings
  
       7 lb LONG ISLAND DUCK
       5 c  HOT WATER
       3 tb MALTOSE
       1 tb VINEGAR
       1 tb SHERRY
       1 tb SESAME OIL
       1 tb SUGAR
       1 tb SOY SAUCE
       5 tb HOISIN SAUCE
      12 ea CHINESE PANCAKES, STEAMED
       1 x  JUST BEFORE SERVING
     1/4 lb SCALLIONS, CUT INTO 24 PIECE
       2 ea CUCUMBERS, PEELED, HALVED,
       1 x  AND JULIENNED
  
        1. Clean a fresh duck and pump it full of air
   through the neck to
        separate the skin from the meat. (At home, a
   bicycle pump may be
        used.) Pour boiling water over the duck three
   times. Carefully
        dry duck, slit stomach, and remove innards.
        2. Prepare marinade of hot water, maltose, and
   vinegar. Rub
        outside of duck all over with the mixture.
        3. Hang the duck by its neck at room tempera-
   ture, about 65
        degrees, for at least 12 hours.
        4. The next day, pre-heat oven to 400 degrees F.
   Place duck in
        pan and cook for 10 minutes. Turn heat to 450
   degrees F and cook
        for additional 30 minutes or until the meat is
   tender and the
        skin is crispy.
        5. To carve the duck, place it breast side up and
   cut downwards
        towards the head. Slice thinly. Use only the
   outer slices-those
        which have skin. Slice both breasts. Slice the
   legs, cutting from
        the joint to the end of the leg. Discard
   remaining meat (without
        skin) or use for another dish. (See part 2 for
   more)
  
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