Don Lin's Peking Duck, Texas Style

2 3 lb. chickens

12 scallions

2 flour tortillas

Hoisin Sauce: 1 cup Hoisin Sauce

2 - 4 Tbsp. sugar

1 - 2 Tbsp. water

(Needs to be of consistency to brush on tortillas with scallion brushes)

Wash the chickens thoroughly under cold runnig water. Pat dry with paper towels. Hang by string over sink for at least 6 hrs. to dry. Preheat oven to 375°. Lightly grease an oven rack and set in middle of oven. Fill a large shallow pan about 3/4 full and place below rack with chickens. (This will eliminate a lot of clean-up). Roast chickens 30 min. with breast up. Reduce heat to 300° and roast 1 hr. breast down, then another 30 min at 375° with breast up.

While duck/chicken is roasting prepare scallion brushes. Cut 3" from the white bulb end of scallions and discard the green part (I store it in Tupperware for another use.) Cut off root tip. Wit h a very sharp knife, cut the scallions half way down from the green end. Repeat three times till scallions are cut in eighths. Submerge in ice water. The green ends will spread apart like a brush, leaving the white end as a handle.

When chicken is done and cool enough to handle, disJoint wings and drums. Next remove all skin. Cut skin and meat in pieces about 2" x 1". Place meat on serving tray surrounded by pieces of crisp skin. Pass the tortillas, Hoisin sauce, scallions and duck. Each diner paints his tortilla with Hoisin sauce, using the scallion. Then he adds a piece of skin and a piece of duck/chicken. Then the tortilla is rolled up and eaten with the hands. Peking Duck is the climax of the meal in China so you would have begun the meal with some egg drop soup, eggrolls, etc. In China, you are served many, many dishes prepared from the meat of the duck as a prelude. When we were in Peking, John passed on most of these, saving his appetite for the Peking Duck, which is brought to your table for display before being returned to the kitchen for carving. Imagine his dismay when our waiter returned with the pancakes, sauce and the skin of the duck but no meat. We definitely prefer Don's Americanized way.

I find it difficult to make Peking Chicken for more than 8 people, but the following recipe will serve 10 to 12, and has a similar flavor. It not near as much fun but a big hit with our guests.