Scallion Brushes

A traditional way to serve both Mu Shu Pork, Peking Duck, and Crispy Aromatic Duck is with scallion brushes.

24 or 48 thin scallions

Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in a bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled. Drain scallions well.

To assemble pancakes: Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclose filling.