Title: A simplified peking duck
 Categories: New text im, Cooking rig
      Yield: 6 Servings
 
      1 lg Whole Duck; giblets removed
      1 ts Freshly Ground White Pepper
  1 1/2 tb Ground Cinnamon
  1 1/2 tb Ground Ginger
    3/4 c  Brown Sugar
    3/4 c  Red Wine Vinegar
      1 ts Sesame Oil
      2 ts Peanut Oil
    1/2 ts Ground Star Anise
 
  Bring a pot of water, large enough to hold the duck, to a boil.
  Remove from heat and plunge duck in the water for 5 minutes. Remove
  and pat dry.
  
  Combine the rest of the ingredients in a small saucepan and bring
  just to the boil. Off heat, allow mixture to cool to room
  temperature. Liberally coat the duck with the mixture and let it sit
  at room temperature for 3 hours so that the coating dries out.
  
  To cook: Place duck on a rack, breast side up in a preheated 350
  degree oven for 2- 2 1/2 hours. Roast until skin is crisp and brown.
  Check occasionally and regulate temperature so that the coating does
  not burn.
  
  To serve: Let duck cool to room temperature. Carefully carve pieces
  from the bone being sure to include the crisp skin. Roll up in
  Chinese Pancakes (recipe follows) with a dab of hoisin sauce and
  slivered green onions.
  
  CHINESE PANCAKES
  
  2 cups all-purpose flour 1 cup boiling water 2 tablespoons minced
  green onion 2 tablespoons sesame oil
  
  In a bowl combine the flour and water stirring constantly until all
  the water is absorbed. Add more water if mixture seems dry, dough
  should just hold together in large lumps.
  
  Add green onions and gather and kneed dough on a lightly floured
  board (or in a mixer) until smooth, about 5 minutes. Wrap in plastic
  and allow to rest at room temperature for 30 minutes.
  
  Unwrap, knead again for 5 minutes. Form into a log about 18 inches
  long and 1-inch in diameter. Cut roll into 20 pieces and roll each
  piece into a ball. Dip one side of ball in the sesame oil and place
  oiled side on top of another ball. Roll out the two into a circle
  about 6 inches in diameter. (Rolling the two together, helps keep
  them moist inside.)
  
  Heat an ungreased saute pan over low heat.  Put double pancakes into
  pan and cook until dry on one side. Flip and dry out other side.
  Remove pancakes, peel them apart and set aside. Cover with plastic.
  
  At serving time, steam briefly or wrap in plastic and cook in
  microwave at full power for 30-40 seconds.