Rinse the duck under cold water and pat it dry thoroughly with paper towels. Rub salt and five-spice powder all over the duck, including inside the cavity.
Glaze the Skin:
In a small bowl, whisk maltose (or honey), hot water, and rice vinegar until smooth. Brush this glaze evenly over the duck’s skin.
Dry the Duck:
Hang the duck in a cool, dry place (or place uncovered on a rack in the refrigerator) for at least 4 hours, ideally overnight, to dry the skin. This step is key to crispiness.
Roast the Duck:
Preheat oven to 375°F (190°C). Place the duck breast side up on a roasting rack set over a roasting pan. Roast for 1 hour. Increase oven temperature to 425°F (220°C) and roast for an additional 30–40 minutes, or until the skin is crispy and golden brown.
Rest and Carve:
Remove the duck from the oven and let it rest for 15 minutes. Carve the duck into thin slices, separating the skin and meat.
Serve:
Spread hoisin sauce onto a pancake, add slices of duck, cucumber, and green onion, then roll it up and enjoy.
Serving and Storage Tips
