INGREDIENTS:
1 1/2 gallons water 1 cup Chinese black vinegar 1/2 cup dark molasses 1/2 cup dark soy sauce 2 star anise 2 Long Island ducks 1/2 cup kosher salt 1 tablespoon 5-spice powder 4 oranges, washed and quartered, skin on 12 scallions, chopped 1-inch lengths (can be the ends) 2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all) 1 Black & Decker Airstation or bicycle tire pump Wooden skewers 2 duck hooks or string Scallion brushes, for garnish In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil. Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside. Mix the salt and 5-spice together and season the duck inside and out. In a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal. Hook or tie the ducks by the neck and dip 3 times in the boiling glaze. Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin). The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce. PANCAKES: 1 cup all-purpose flour 2/3 cup boiling water with a pinch of salt 1 tablespoon peanut oil 1 teaspoon sesame oil Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible. Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable. Let rest 5 minutes. Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8 to 10 pieces. Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches. In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form. Keep covered with a damp, hot cloth. These may be done in advance, then steamed hot for service. HOISIN-LIME SAUCE: 2 tablespoons vegetable oil 1 cup hoisin sauce Juice of 2 limes In a skillet on medium heat, add the oil to coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1 minute then add the juice and stir. Transfer to a small serving dish. PLATING Lay out carved duck on a platter. Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes. Yield: 4 to 6 servings
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