• 4 to 5 pound duck
• 1 tablespoon kosher salt
• 2 teaspoons Chinese 5-Spice Powder
• 1/2 teaspoon ground Indonesian Long Pepper*
• Plum Sauce
• Scallion Pancakes, recipe follows

1. Preheat the oven to 425 degrees F.

2. Mix together the salt, 5 spice and long pepper in a small bowl.

3. Place the duck in a roasting pan, rub well with the spice mixture, and roast for 20 minutes. Reduce heat to 325 degrees F and continue to roast for 2 hours. Baste every 30 minutes with the fat in the bottom of the pan.

4. Return the heat to 425 degrees F and roast for 20 minutes to lightly crisp the skin. Remove the duck from the oven and let rest for 20 minutes before slicing.

5. Remove the legs from the duck and slice the meat from the bone. Remove both breasts from the bone and slice them thinly. Serve with warm Scallion Pancakes and Plum Sauce.

*Long Peppercorns can be found at www.wholepsice.com. You may also
substitute freshly ground black pepper.

Scallion Pancakes

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 teaspoons vegetable oil plus additional for frying
• 1/4 teaspoon toasted sesame oil
• 1 cup boiling water
• 2 spring onions (scallions, green onions), washed and thinly diced

1. Place the flour, baking powder, salt, 2 teaspoons vegetable oil and sesame oil in a food processor.

2. Run the food processor and add the water in a thin stream until the dough forms a ball. Gather the dough and knead it on a lightly floured counter until it is smooth and elastic. Place the dough in a bowl and cover with plastic wrap. Let rest for 1 hour.

3. Turn the dough out onto a lightly floured surface. Roll into a large rectangle 1/4 inch thick. Sprinkle the dough evenly with spring onion pieces and then roll up the rectangle and cut into 16 equal pieces. Use the palm of your hand to flatten each piece. Roll out into a very thin pancake, about 1/8 inch thick.

4. Heat 1/4 inch of oil in a 10-inch skillet. Shallow fry the pancakes until both sides are golden brown. While cooking, press down on the center with a spatula to make sure the pancake cooks evenly. Add oil to the pan if necessary before adding the next pancake. Drain on a rack or on thick paper towels. Serve whole or cut into quarters.

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