INGREDIENTS

INSTRUCTIONS

In a tall stock pot (tall/big enough to submerge a duck completely),
mix the water, vinegar, molasses, soy and star anise and bring to a
brisk boil.  Meanwhile, cut the head and feet off of the duck and make
a slit at  the base of the neck to insert the air pump. While holding
the rear  of the duck tightly sealed, turn on the pump to separate the
skin  from the meat. The air must travel all the way down the legs. Set
blown up ducks aside.  Mix the salt and 5-spice together and season the
duck inside and out.  In a large bowl, mix the oranges, scallions and
ginger. Stuff the  ducks full of the mix and thread the skewer through
the bottom flaps  to seal. Hook or tie the ducks by the neck and dip 3
times in the  boiling glaze. Hang in the refrigerator or cool place
over night  (ideally use a rotating fan to keep the air circulating
which will  more efficiently dry the skin).  The next day, pre-heat an
oven to 375 degrees and place ducks on a  rack (on a sheet tray) and
roast for 1 hour, breast-side up. A lot of  fat will render off so be
careful when removing. Carve up ducks and  serve with pancakes,
scallion brushes and hoisin-lime sauce.  For the Pancakes: Place the
flour in a mixing bowl and quickly add the  boiling water and mix as
rapidly as possible. Add the oils and work  into the dough. Mix for 2
to 3 minutes until the dough is homogenous  and pliable. Let rest 5
minutes.  Roll out the dough into a long cylinder, 2 inches in
diameter. Cut  into 8 to 10 pieces. Turn each piece on its flat side
and roll out on  a floured surface with a rolling pin to about 5 to 6
inches. In a  skillet on low-medium, coat lightly with peanut oil and
color both  sides brown, small bubbles will form. Keep covered with a
damp, hot  cloth. These may be done in advance, then steamed hot for
service.  For the Hoisin-Lime Sauce: In a skillet on medium heat, add
the oil to  coat. Add the hoisin and stir, it should sizzle and bubble.
Cook for  only 1 minute then add the juice and stir. Transfer to a
small  serving dish.  For Plating: Lay out carved duck on a platter.
Serve with hoisin-lime,  scallion brushes (to brush on the hoisin) and
pancakes.  This recipe yields 4 to 6 servings.  Source: "EAST MEETS
WEST with Ming Tsai - (Show # MT-1C04) - from the  TV FOOD NETWORK"
S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"  Per serving: 551 Calories (kcal); 15g Total Fat;
(23% calories from  fat); 8g Protein; 101g Carbohydrate; 2mg
Cholesterol; 12380mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1  Fruit; 2 1/2 Fat; 3 1/2 Other
Carbohydrates  Recipe by: Ming Tsai  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1340
Calories From Fat: 411
Total Fat: 46g
Cholesterol: 153.9mg
Sodium: 4572.4mg
Potassium: 1881.7mg
Carbohydrates: 171.8g
Fiber: 7.8g
Sugar: 72.2g
Protein: 59.4g