Peking Duck

Serve 4 to 6

One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

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. Turn duck and roast 30 minutes more. Turn
breast side up again. Roast 10 minutes more. Use sharp knife to cut off
crispy skin. Serve meat and skin immediately on a prewarmed dish. The
duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish
with scallion flowerets.

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