The fade-in finds Joyce Chen behind the kitchen counter cleaning scallions. She explains (as she also had in the previous episode) that it is very hard in America to find big ducks with their heads still on -- necessary conditions for Peking-style duck -- but she will explain how to make Peking duck in the typical American kitchen. Scallions are a requisite ingredient. One cleans them and then cuts them to use only the white part. With a knife, one makes slashes in both ends of the white stalk: when plunged into ice water, the slashed ends will curl up prettily (like radishes cut into rose shapes, Chen observes). One can buy a duck from a duck farm or get a frozen one. If the latter, the carcass needs to be defrosted and then scalded to remove all traces of feathers. Then, one removes the wings. The carcass is soaked in sherry to remove any strong odors. For color, one then mixes into the sherry brown gravy syrup and corn syrup which is rubbed all over the duck carcass. The skin needs to be dried so it is important to hang the duck up. Chen suggests that one can use a coat hanger cut into a hook shape. This is easy to do and enables one, as she says, to make "something from nothing." Additionally, one cuts points at either end of a chopstick and employs it to stretch out the wings of the duck. Since U.S. ducks are not as thick-skinned as Chinese ones, Chen recommends adding a coating made out of cornstarch, water, and sugar to the duck surface. Chen takes the duck over to the lattice work at the dining area. Another carcass has already been hanging there. Peking is cold and dry and that aids in the drying, but in the U.S. one may need to hang the duck in front of a fan. Four hours is about the time that is needed to dry the skin. Americans have ready access to ovens so the duck can be roasted. One puts the duck on a rack in the roasting pan and then covers edges with foil so they don't burn. Chen jokes that the carcass resting in the pan looks like it's sitting comfortably in an easy chair. The duck needs a sauce and Chen recommends two Chinese varieties: a bean paste sauce made from soy or fava bean or from dark miso paste, and a hoisin sauce with soy and sesame see oil. But Chen wants the typical American viewer to be able to make a sauce and she recommends a version made with ingredients easily available in the U.S.: flour browned in a pan or in the oven mixed with soy sauce, salt, brown sugar, perhaps a bit of garlic, cooking oil and smooth peanut butter. Once the sauce is done, the scallions can be place around it on a dish or even placed into the sauce for serving. In Peking, duck is always eaten with pancakes and Chen has some warming in a bamboo steamer. She removes the duck from the oven and trims off the skin -- which will be eaten first. She carves up the meat onto a second plate. The duck needs to be served right away so she brings the duck plus the pancakes and sauce to the dining area. She rolls up pancakes with skin and pancakes with meat. One can put scallions into the pancakes unless, as she jokes, one is going on a date later. Chen suggests that since one can't readily go to Peking, this recipe is a way of bringing Peking into the American kitchen. She signs off and begins to eat a pancake.