Peking Duck

Clean duck and rinse with cold water. Use towels to pat dry.

Boil water with honey and brown sugar in large pot. Dip duck into water making sure entire duck is covered. Remove duck and hang in front of fan at high speed for 3 to 4 hours.

Preheat oven to 375 degrees. Place duck on a rack with breast side up. Set in roasting pan and roast in center of oven for one hour. Lower heat to 300 degrees, turn duck over and roast for 30 minutes. Return heat to 375 degrees and roast a final 15-20 minutes. Remove from oven.

Using a sharp knife, remove the crisp skin in 2" squares and place on platter. Cut meat and place on separate platter.

Peel and cut cucumber into sticks 2" long. Cut bottoms of green onions in 2" lengths. Place on dish. Place next to saucer of hoisin sauce. Place duck skin, cucumber, green onion and hoisin sauce on pancake. Wrap together and eat.

Pancakes are made by mixing 2 cups all purpose flour, 3 tbsp. cooking oil and 3/4 cup warm water to form a dough. Knead dough gently for about 10 minutes. Roll pieces of dough into thin pancakes 5" across. Place 1 tbsp. of oil in hot pan and fry pancake until light brown on both sides. Remove and place in steamer 5 minutes. Then serve. For 2 persons.