Name: Peking Duck (Part 1)
Ingredients: 7 lb LONG ISLAND DUCK; 5 c HOT WATER; 3 tb MALTOSE; 1 tb VINEGAR; 1 tb SHERRY; 1 tb SESAME OIL; 1 tb SUGAR; 1 tb SOY SAUCE; 5 tb HOISIN SAUCE; 12 CHINESE PANCAKES, STEAMED; JUST BEFORE SERVING; 1/4 lb SCALLIONS, CUT INTO 24 PIECE; 2 CUCUMBERS, PEELED, HALVED,; AND JULIENNED

It is said that Satan once called to him the emissaries of hell and said he wanted to send one of them to earth to aid women and men in the ruination of their souls. He asked which one would want to go. One creature came forward and said, 'I will go.' Satan said, “If I send you, what will you tell the children of men?” He said, “I will tell the children of men that there is no heaven.” Satan said, “They will not believe you, for there is a bit of heaven in every human heart. In the end everyone knows that right and good must have the victory. You may not go.” Then another came forward, darker and fouler than the first. Satan said, “If I send you, what will you tell the children of men?” He said, “I will tell them there is no hell.' Satan looked at him and said, 'Oh, no; they will not believe you, for in every human heart there's a thing called conscience, an inner voice which testifies to the truth that not only will good be triumphant, but that evil will be defeated. You may not go.” Then one last creature came forward, this one from the darkest place of all. Satan said to him, “And if I send you, what will you say to women and men to aid them in the destruction of their souls?” He said, “I will tell them there is no hurry.” Satan said, “Go!”

Bruce Thielemann

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Main dish, Meats, Oriental	4	Servings

INGREDIENTS

7	lb	LONG ISLAND DUCK
5	c	HOT WATER
3	tb	MALTOSE
1	tb	VINEGAR
1	tb	SHERRY
1	tb	SESAME OIL
1	tb	SUGAR
1	tb	SOY SAUCE
5	tb	HOISIN SAUCE
12		CHINESE PANCAKES, STEAMED
		JUST BEFORE SERVING
1/4	lb	SCALLIONS, CUT INTO 24 PIECE
2		CUCUMBERS, PEELED, HALVED,
		AND JULIENNED

INSTRUCTIONS

1. Clean a fresh duck and pump it full of air through the neck to
separate the skin from the meat. (At home, a bicycle pump may be
used.) Pour boiling water over the duck three times. Carefully
dry duck, slit stomach, and remove innards.
2. Prepare marinade of hot water, maltose, and vinegar. Rub
outside of duck all over with the mixture.
3. Hang the duck by its neck at room tempera- ture, about 65
degrees, for at least 12 hours.
4. The next day, pre-heat oven to 400 degrees F. Place duck in
pan and cook for 10 minutes. Turn heat to 450 degrees F and cook
for additional 30 minutes or until the meat is tender and the
skin is crispy.
5. To carve the duck, place it breast side up and cut downwards
towards the head. Slice thinly. Use only the outer slices-those
which have skin. Slice both breasts. Slice the legs, cutting from
the joint to the end of the leg. Discard remaining meat (without
skin) or use for another dish. (See part 2 for more)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”