MSGID: 1:396/45.0 678acd16
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Martha Liao's Peking Duck
 Categories: Poultry, Herbs, Wine, Sauces
      Yield: 4 Servings
 
      5 lb Long Island duck
      7    Scallions; trimmed
      2 sl (1/2") fresh ginger
    1/4 c  Honey
      2 tb Cornstarch
      3 tb Shao Hsing or dry sherry
      1 tb White vinegar
     12    To 15 frozen steamed rolls
           Sweet black bean sauce or
           - hoisin sauce; for serving
 
  In a very cool room, tie duck wings together using
  kitchen twine. In a cool room, hang duck from kitchen
  twine over a large bowl overnight, about 8 hours.
  
  Fill a large pot with 4 cups water, 2 scallions, ginger,
  and honey; cover and bring to a boil. In a medium bowl,
  whisk together cornstarch and 1 cup cold water until
  well combined. Whisk cornstarch mixture into boiling
  water mixture until it is the consistency of a light
  gravy. Stir in wine and vinegar; remove sauce from heat.
  
  Add duck to pot and spoon over sauce, for 3 to 5
  minutes, until very well coated. Remove from sauce and
  hang duck again, in a cool room, over a large bowl for 4
  hours.
  
  Set oven to 300ºF/150ºC.
  
  Fill the drip tray of a vertical poultry roaster with
  water; set in a roasting pan. Place duck on vertical
  roaster and transfer to oven. Roast until duck is
  golden. Take care with duck grease as you roast; if too
  much begins to accumulate in roasting pan, ladle into a
  disposable heatproof container as the duck cooks and
  discard.
  
  Meanwhile, prepare frozen steamed rolls according to
  package directions. Quarter white parts of remaining 5
  scallions and cut into 2-inch pieces, reserving green
  parts for another use.
  
  Thinly slice duck and serve with steamed rolls,
  scallions, and sweet bean or hoisin sauce.
  
  RECIPE FROM: https://www.marthastewart.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Putting pineapple on your pizza should lower your credit score.
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