PEKING DUCK

Preparation Method :

• Lower duck into pan of boiling water, cover, bring to boil, remove from heat; stand 30 minutes.
• Drain duck, pat dry ,allow to stand at room temperature, uncovered, until cold.
• Brush duck evenly with combined honey, sherry and vinegar, place on rack over baking dish, refrigerate 20 minutes uncovered.
• Baste duck again with honey mixture, refrigerate uncovered overnight.
• Bake in moderate oven 30 - 40 minutes or until duck is golden brown, crisp and tender.
• Cut cucumber in half lengthways, scoop out seeds, cut cucumber into thin strips; cut shallots into thin strips. Carve duck into thin slices.
• Dipping Sauce: Combine all ingredients; mix well.
• Pancakes: Sift flour into bowl, make well in centre, add boiling water and sesame oil all at once, mix to a soft sticky dough.
• Knead for about 10 minutes until smooth. Cover, rest 15 - 20 minutes. Roll into a sausage shape, cut dough into about 35 pieces.
• Roll each piece into a disc.
• Heat a pan, dry fry pancakes on both sides for about 20 - 30 seconds.
• To serve: Spread hot Pancakes with Dipping Sauce, top with cucumber, shallot and duck, roll and eat.