1.
Loosen the skin from the duck by massaging it,
pulling
the skin away where possible.
2.
Blanch the duck for a couple of minutes.
3.
Hang it up to dry for 4 hours, then baste it with
sherry
or with honey-water 1/2 and 1/2 mixture. Hang
it
up again to dry for 4 hours.
4.
Roast duck using the following times and temperatures:
30
min. at 375F, then
1
hour at 250F, then
30
min at 400F
The
rationale for this I'm not sure of, but all
recipes
claim that changing the oven temperature makes
a
vast difference.
5.
To serve - slice off skin and cut it into 1"x2"
pieces.
Cut meat into similar-sized pieces. Provide 2"
scallion
lengths (green and white part), hoisin sauce
(canned
or bottled), and mandarin pancakes. Each diner
rolls
a bit of meat, a bit of skin, and a scallion
length
into a pancake that has been spread with about
a
teaspoon of hoisin sauce with the scallion and eats
with fingers.