Clean and dry a whole duck
Trim excess fat from the cavity and neck
Blanch the duck with boiling water
Pat the duck completely dry
Pump air under the skin to separate it from the meat
Hang the duck in a cool, dry place
Brush the duck with maltose or honey glaze
Let the duck air-dry until the skin is tight
Roast the duck in a hot oven until the skin turns deep golden and crisp
Reduce the heat and continue roasting until fully cooked
Rest the duck before carving
Slice the crispy skin and meat thinly
Serve with thin pancakes, scallions, cucumber, and hoisin sauce