Golden Lacquered Peking Duck

Bring a large pot of water to a boil. Hold the duck over the sink and carefully ladle boiling water over the entire surface to tighten the skin. Pat thoroughly dry with paper towels.

Mix honey, rice vinegar, soy sauce, and Shaoxing wine in a small bowl. Brush this glaze evenly over the entire duck, making sure to coat every surface.

Season the cavity with five-spice powder and salt, then stuff with ginger slices and scallion pieces.

Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 8 hours or overnight to dry out the skin completely.

Remove duck from the refrigerator 1 hour before cooking. Preheat oven to 425F.

Place the duck breast-side up on the wire rack over a roasting pan with 1 inch of water in the bottom. Roast for 30 minutes at 425F.

Reduce oven temperature to 350F. Brush with remaining glaze mixed with maltose. Continue roasting for 50-60 minutes, brushing with glaze every 20 minutes, until the skin is deep mahogany and a thermometer reads 165F in the thigh.

Rest the duck for 15 minutes. Carve the crispy skin into thin pieces, then slice the meat separately.

Warm the Mandarin pancakes in a steamer or microwave. Serve the duck skin and meat with warm pancakes, hoisin sauce, cucumber matchsticks, and fresh scallion strips.