1 Large duck magret (about 1 pound)

1 Pound pencil asparagus

1 Teaspoon cornstarch

1 egg white

2 Tablespoons peanut oil

1 Teaspoon grated ginger

1 Tablespoon chopped garlic

1 Large carrot — julienned

1 Cup fresh bean sprouts

2 chopped scallions

2 Tablespoons light soy sauce

1 Tablespoon chopped cilantro

Salt and pepper

Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch pieces.
In a mixing bowl, mix cornstarch, egg white and duck strips, set aside.
In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes.
Add bean sprouts and scallions and cook for another three minutes.
Add soy sauce and serve immediately.
Garnish with chopped cilantro.

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 ea CHINESE PANCAKES, STEAMED

1 x JUST BEFORE SERVING

1/4 lb SCALLIONS, CUT INTO 24 PIECE

2 ea CUCUMBERS, PEELED, HALVED,

1 x AND JULIENNED

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)

2 Ducks, 4-1/2; 4-3/4 lb

Marinade: 1/4 c Scotch

3 tb Fresh gingerroot, peeled & s

-redded 1 1/2 ts Garlic, minced

2 tb Orange zest, julienned

1 ts Coriander seeds, crushed

1 ts Black peppercorns, crushed

3/4 c Soy sauce

2 tb Honey

2 tb Dark brown sugar, packed

2 sl Bread

2 Scallions

2 Parsley

3 c Beer

Sauce: 1 3/4 c Brown stock

2 ts Arrowroot, dissolved in

3 tb Cold water

Kumquats for garnish Rinse ducks, pat dry, and remove excess fat from body cavities.
Truss the birds.
Arrange them, breast side up, several inches apart on a rack set over a large roasting pan.
Let them dry, chilled but uncovered, for 3 days.
In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar.
Let this mixture stand, covered and chilled, for 3 days.
Stir marinade, and press it through a fine sieve into a small bowl.
Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours.
Let the ducks dry at room temperature for 30 minutes.
Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig.
Spoon remaining marinade into the