Peking Duck

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Los Angeles Times

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Ingredients

1 (4- to 5-pound) duck, with head and feet intact

2 tablespoons salt

3 cups plus 1 tablespoon water, divided

2/3 cup plus 2 teaspoons Shaoxing rice wine or dry sherry, divided

3 tablespoons honey

1 tablespoon light (regular) soy sauce

11/2 teaspoons plus 1 tablespoon dark (thick) soy sauce, divided

1/4 cup sweet bean sauce or hoisin sauce

1 teaspoon sugar, optional

1 teaspoon sesame oil, optional

4 or 5 slender green onions, cut crosswise into 3-inch lengths and lengthwise into thin strips

1 small English, or 2 Armenian cucumbers, quartered lengthwise, seeded and sliced into thin strips

12 to 14 prepared mandarin pancakes

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