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Last night: Peking duck-the process (after the ducks were seasoned, they got refrigerated, uncovered, 24 hours- then dunked in boiling water- then fan-dried for several hours (at cool room temp)- then roasted on a half-filled beer can. Carved (the meat is hiding under all that crispy skin)! Peking duck pancakes- before being seared on the second side- this is actually two pancakes- after cooking this way- the two pancakes get separated and kept warm in a towel- I steamed them again, just before serving the duck with julienned cucumber, scallions-and hoisin sauce-with vegetable fried rice- all traditional accompaniments