- One 5 to 6 pound duck

		- 8 cups water
		
		- 1 slice ginger
		
		- 1 scallion, cut into halves
		
		- 3 tablespoons honey
		
		- 1 tablespoon white vinegar
		
		- 1 tablespoon sherry
		
		- 1 1/2 tablespoons cornstarch,
			dissolved in 3 tablespoons water
		
		- Scallions for garnish

			Yield: Makes 4-6 servings
			Prep Time: 10 hours, 10 minutes
			Cook Time: 1 hour, 10 minutes

		Clean duck.
		Wipe dry and tie string around neck.
		Hang duck in cool, windy place 4 hours.
		Fill large wok with water.
		Bring to boil.
		Add ginger, scallion, honey, vinegar, and sherry.
		Bring to boil.
		Pour in dissolved cornstarch.
		Stir constantly.
		Place duck in large strainer above larger bowl.
		Scoop boiling mixture all over duck for
			about 10 minutes.
		Hang duck again in cool, windy place for 6 hours
			until thoroughly dry.
		Place duck breast side up on a greased rack in
			oven preheated to 350 degrees.
		Set a pan filled with 2 inches of water in
			bottom of oven.
		(This is for drippings).
		Roast 30 minutes.
		Turn duck and roast 30 minutes more.
		Turn breast side up again.
		Roast 10 minutes more.
		Use sharp knife to cut off crispy skin.
		Serve meat and skin immediately on a prewarmed
			dish.
		The duck is eaten hot with hoisin sauce rolled
			in Mandarin Crepes.
		Garnish with scallion flowerets.

			Beijing's most famous dish, Peking Duck is traditionally
			served with Mandarin pancakes, and green onions
			for brushing on the hoisin sauce.
			
			Note: If you don't live near a cool, windy place
			another option is to dry the duck in an unheated
			room with a fan blowing on it.