Several of the events in Irish Luck, Chinese Medicine feature ethnic Chinese and Irish dishes. These characters came to America to escape starvation, and scenes in the book show the ritual of sharing meals from home as they take comfort in memories and one another.
In one scene, aromatic Peking Duck is on display in the windows of Philadelphia’s Chinatown. The dish is associated with imperial menus and although named after Beijing, ‘Peking’ is an older spelling, it originated in the former Chinese capital of Nanjing, which lies in the eastern province of Jiangsu. Peking Duck became a feature dish in American Chinese restaurants in the early 20th Century but I imagined that some Chinese, especially those with aspirations of nobility, might have started to sell Peking Duck ahead of the trend.
1 whole duck, head on
1/4 cup sugar
1/4 cup salt
1 teaspoon five-spice powder
1 cup molasses
2 cups oil, hot
Fill large pot 3/4 full with boiling water. Preheat rotisserie or oven to 375 degrees. Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.
Bake for 45 minutes or until the skin is reddish brown.
Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, serve.