Instructions

1. Preheat the oven to 350°F (175°C).
2. Clean the duck thoroughly and pat it dry with paper towels, ensuring the skin is as dry as possible for maximum crispiness.
3. In a small bowl, combine salt and Chinese five-spice powder, and rub this mixture generously all over the duck, including inside the cavity, to deeply infuse flavor.
4. Place the duck breast side up on a rack in a roasting pan, allowing air to circulate around it for even roasting.
5. Roast the duck in the preheated oven for 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
6. While the duck is roasting, prepare the glaze. In a small saucepan, mix together honey, soy sauce, and rice vinegar. Heat over low heat until well combined and slightly thickened, stirring occasionally.
7. After the duck has roasted for 1 hour, begin brushing the glaze all over the duck. Repeat this glazing process every 15 minutes until the duck is fully cooked, ensuring a shiny, flavorful crust.
8. Once done, remove the duck from the oven and let it rest for 10 minutes before carving to retain its juices.
9. To serve, slice the duck into thin pieces. Arrange the slices on a platter alongside the pancakes, sliced scallions, and a small bowl of hoisin sauce for dipping.