Preparation

• 1.

  Preheat the oven to 375°F (190°C).

• 2.

  Clean the duck thoroughly and pat dry with paper towels. Rub the outside and inside of the duck with salt and five-spice powder. Allow it to marinate for at least 2 hours at room temperature or overnight in the refrigerator.

• 3.

  In a small saucepan, combine honey and rice vinegar over low heat until melted. Brush this mixture on the skin of the duck.

• 4.

  Place the duck on a rack in a roasting pan and roast for about 1.5 hours, basting with remaining honey mixture every 30 minutes. Once the skin is crispy and golden brown, remove from the oven and let it rest for 15 minutes before slicing the meat.

• 5.

  For the scallion pancakes, combine the flour and boiling water in a bowl. Stir until a dough forms, then knead on a lightly floured surface for 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

• 6.

  Divide the dough into 4 equal parts. Roll out each part into a thin circle. Brush with oil, sprinkle with chopped scallions, and roll into a log. Coil the log into a spiral and flatten gently, then roll out again into a thin circle.

• 7.

  Heat a pan over medium heat with a little vegetable oil. Fry each pancake for about 2-3 minutes on each side until golden brown and crispy. Drain on paper towels and keep warm.

• 8.

  Slice the duck and serve with scallion pancakes and hoisin sauce.