• 5 lbs. Duck
• 6 cups water
• ¼ cup honey
• 4 slices peeled fresh ginger root
• 2 scallions, cut into 2" lengths

• Wash the duck under cold water, then pat dry. Tie one end of a 20" length of white cord around the neck skin. Suspend the bird drop the string in a cool, airy place for 3 hours to dry the skin.
• In a wok, combine 6 cup water, ¼ cup honey, ginger root and cut scallions, and bring to a boil over high heat. Lower the duck into the boiling liquid. Turn the duck from side to side until all of its skin is moistened with the liquid. Remove and hang it again in the cool place. Dry for 2 to 3 hours.
• Preheat oven to 375ºF. Untie the duck and cut off any loose neck skin. Place duck, breast side up, on a rack and set in a roasting pan just large enough to hold the duck. Roast in the middle of the oven for 1 hour. Then lower he heat to 300ºF, turn the duck on its breast and roast for 30 minutes longer. Now raise the heat to 375ºF, return the duck to its original position and roast for a final 30 minutes. Transfer the duck to a carving board.
• Remove the crisp skin from the breast, sides and back of the duck.

• 2 cups sifted all-purpose flour
• ¾ cup boiling water
• 1-2 Tbs. sesame-seed oil

• Sift flour into a mixing bowl, make well in the center and pour the ¾ cup boiling water. Gradually mix flour and water together until a soft dough its formed.
• On a lightly floured surface, knead it gently for 10 minutes, or until smooth and elastic. Cover with a damp kitchen towel and let it rest for 15 minutes. On a lightly floured surface, roll dough into a circle about ¼" thick. With a 2½" cookie cutter, cut as many circles of dough as you can.
• Arrange circles side by side, brush half of them lightly with sesame-seed oil, and place the un-oiled ones on top. With a rolling pin, flatten each pair into a 6" circle. Cover the pancakes with a dry towel.
• Set a skillet over high heat for 30 sec. Reduce heat to moderate and cook the pancakes in the ungreased pan. Turn them over as they puff up and little bubbles appear on the surface.
• Regulate the heat so that the pancakes become specked with brown after cooking about 1 minute on each side.

Make 24 pancakes