Prepare the duck by inflating the skin to separate it from the meat. Use a bicycle pump or air compressor.

Boil water and pour it over the duck to tighten the skin. Pat dry with paper towels.

Mix honey, soy sauce, rice vinegar, five-spice powder, salt, and white pepper. Brush the mixture over the duck.

Hang the duck in a cool, dry place for 4-6 hours or overnight to dry the skin.

Preheat the oven to 180°C (350°F). Roast the duck for 1 hour, then increase the temperature to 220°C (425°F) for 30 minutes.

Carve the duck into thin slices, serve with hoisin sauce, scallions, cucumber, and pancakes.