• Ingredients: 29
  • Serves: 6

Crisp-skinned duck with mock mandarin pancakes with or 48 thin scallions for scallion brushes, hoisin sauce, mock mandarin pancakes.

Ingredients

  • two 5- to 6-pound Long Island ducks, thawed if frozen
  • 1 cup boiling water
  • 1/4 cup honey
  • 1 tbsp. rice vinegar

Accompaniments:

  • 24 or 48 thin scallions for scallion brushes
  • hoisin sauce
  • Mock Mandarin Pancakes

For rum syrup

For frosting

Grilled Vegetables

  • *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart.
  2. Step 2 In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour.

    For this step you will need

  3. Step 3 Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes.
  4. Step 4 Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces.
  5. Step 5 Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone.
  6. Step 6 Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter.

To make scallion brushes:

  1. Step 7 If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes.

    For this step you will need

  2. Step 8 Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently.

    For this step you will need

To assemble pancakes:

  1. Step 9 Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin.

    For this step you will need

  2. Step 10 Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.

    For this step you will need