Michael wrote:

> Peking Duck
<snip>
> Clean duck. Wipe dry and tie string around neck.
>
> Hang duck in cool, windy place 4 hours.
>
> Fill large wok with water. Bring to boil. Add ginger, scallion, honey,
> vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir
> constantly.
>
> Place duck in large strainer above larger bowl. Scoop boiling mixture all
> over duck for about 10 minutes.
>
> Hang duck again in cool, windy place for 6 hours until thoroughly dry.
>
> Place duck breast side up on a greased rack in oven preheated to 350
> degrees. Set a pan filled with 2 inches of water in bottom of oven. (This
> is for drippings). Roast 30 minutes.

You (or Zhou) left out the part about separating the skin from the flesh, so
that the fat will render more easily and the skin will crisp better.

Bob