Clean the outside of a fresh, specially
fed, fat duck complete with neck and heat.
Pump air between the skin and meat at neck
opening until the whole duck becomes puffed to the limit.
To dress the inside of the duck, cut a
slit under a wing and remove all the internal organs. Use a stick to
brace the back and the breast. Rinse the inside until the water comes
out clean. Pat dry.
In a big bowl, baste the duck thoroughly
with the warm syrup mixture. Use two small sticks to brace the wings
away from the body. Tie a string around the neck and hang the duck in a
drafty place. Let wind dry for about 6 hours. Roast in a rotisserie for
about 30-40 minutes.
A charcoal type oven may be used. Hang it
up for even roasting. Roast at high heat for about 20 minutes and then
at low heat for another 20 minutes. Turn frequently, the skin will be
golden brown and crisp.
Slice all the duck skin into thin pieces,
then slice meat part. Serve with bean paste sauce. Bring the ingredients
to boil for 1/2 minute. Add tortillas or pancake and green onion strips.
Put some bean paste sauce and 1 green onion on pancake then add crisp
duck one or two pieces on the center. Roll up and eat with fingers.