Peking Duck

• 14 cups water
• 4 tablespoons honey
• 4 slices fresh ginger (each the size of a quarter)
• 1 long island duckling 5 lbs
• 1/2 cup pale dry sherry
• 1/2 cup white vinegar
• mandarin pancakes or small tortillas
• vertical chicken roaster and cookie sheet.
• 24 scallion brushes 2 inches long sliced on ends and placed in ice water until ends curl or scallions about 2 inches long sliced lengthwise
• store bought high quality hoisin sauce.

1. Bring water to a boil in a pot large enough to allow for dipping the duck.
2. Add the honey, ginger, sherry, and vinegar.
3. Tie string under duck wings long enough to control duck while boiling and pull out when complete.
4. Dip duck into boiling water, use ladle to pour water over duck if some remains exposed. Keep in water for just two minutes.
5. Remove from water and place on vertical chicken roaster with cookie sheet and paper towels beneath to catch fat as the duck drains. Leave on counter overnight.
6. Next day preheat oven to 400 degrees. Place duck directly on rack in center of oven with a drip pan with water directly under duck on the rack below. DON'T FORGET THE DRIP PAN OR YOU WILL BE SORRY!!!
7. Cook breast side up for 30 minutes, breast side down for 30 minutes, breast side up again for the final 30 minutes.
8. Remove from oven and allow to cool. debone and cut into pieces with matching skin 1 inch square. Put on new cookie sheet lightly greased to be reheated just before serving at about 375 degrees for about 5 minutes.
9. Immediately serve with tortilla's, brushed with some hoisin sauce, some scallions and some duck. Roll into wrap and serve with scallion brush as garnish.

water, honey, ginger, long island duckling, pale dry sherry, white vinegar, mandarin, vertical chicken, scallion, hoisin sauce

Taken from www.epicurious.com/recipes/member/views/peking-duck-50061679 (may not work)