Peking-Style Roast Duck
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INGREDIENTS 1 duck (5-6 pounds) 1/4 cup hoisin sauce Sugar to taste Salt to taste Fill stockpot with water.  Bring to boil.  Using tongs dunk duck into the boiling water and keep submerged for 10 minutes.  The skin should tighten. Remove duck and blot dry.  Allow to cool. Brush outside of duck with hoisin sause and season cavity with salt and sugar.  Let sit for an hour. Preheat oven to 400 degrees. Place on a baking rack and roast duck until juices run clear.  Approximately 1-1/2 hours. Cool to room temperature — about 30 minutes so that the duck can handled. Split the duck and slice breast and dark meat. CANDIED KUMQUATS 1 cup kumquats sliced with seeds removed 2 cups water 1 cup sugar Combine 2 cups water and 1 cup sugar.  Divide mixture into two saucepans. Add kumquats to one saucepan.  Bring to boil and remove.   Rinse and strain kumquats. Pour off liquid. In second saucepan mixture, repeat Step 2 reserving 1 cup of liquid. KUMQUAT SAUCE 1/4 cup reserved juice from candied kumquats 1/2 vanilla bean pod Scrape vanilla bean pod into reserved juice. Bring to boil, add kumquats and remove from heat. PRESENTATION Remove thigh and breast from each duck half. With sharp knife slice breast in long julienne strips. Pour sauce on plate and place thigh and slice breast on sauce.