Cookery Art - Peking duck

1. Put a kettle of water on to boil.
2. Wash and dry the duck thoroughly. Mix all of the filling ingredients together and place the filling into the cavity of the duck. Sew up the opening with a needle and thread.
3. Pour the boiling water over the entire body of the duck. The skin will tighten and immediately separate from the flesh.
4. Heat the maltose with the vinegar until the maltose dissolves. Gently rub the mixture over the duck.
5. Hang the duck in a drafty place to dry for at least 6 hours (overnight is a good idea).
6. Preheat the oven to 375 degrees F (190 degrees C/Gas 5). Roast the duck on a rack for about 1 hour, or until the skin is crisp and reddish-brown.
7. Meanwhile, make the mu shu pancakes: Place the flour in a small mixing bowl, quickly pour in the boiling water and mix together as quickly as possible. (it is important that the water be at a good boil.) The mixture will be flaky. Add the Salt and groundnut oil and work in. Continue to stir for 2 minutes, until the mixture becomes soft and pliable, yet a little firm.
8. Divide the dough into two equal parts. Roll out each piece of dough into a sausage-like roll about 2 inches (5 cm) thick by 4 inches (10 cm) long. Cut each roll into 4 pieces. On a lightly floured surface, roll each piece into a 6-inch (15-cm) circle.
9. Grease the bottom of a flat skillet (frying pan) with a little groundnut oil and fry each pastry circle, one at a time, on low to moderate heat. Move the pan occasionally to prevent the pancakes from burning.
10. Turn the pancake onto the other side when small bubbles appear. Keep covered with a damp Tea towel until all the pancakes are cooked and ready to serve.
11. Serve the duck with the mu shu pancakes, scallions and hoisin sauce.