-
1
Prepare the duck: The day before you plan to serve the duck, remove and discard the fat just inside the body cavities.
-
2
Remove the package of giblets and set aside for another use.
-
3
Rinse the duck, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
-
4
Place the duck in a roasting pan and let stand, uncovered, in the refrigerator overnight to dry out the skin.
-
5
Season the body cavity of the duck with salt, pepper, and 1/2 teaspoon of the five-spice powder.
-
6
Place the garlic clove, scallion, and ginger slices in the body cavity, then turn the duck over on its breast so that the back side is up.
-
7
Using the tip of a sharp, slender knife, make a small slit in the fatty part of the duck under each wing and a slit on the underside of each thigh.
-
8
Prick the duck skin all over with a sharp carving fork, being careful not to pierce the meat.
-
9
Brush the outside of the duck all over with the sesame oil and rub the skin all over with the remaining 1/2 teaspoon of five-spice powder and some salt and pepper.
-
10
Set the grill up for indirect grilling, place a large drip pan in the center, and preheat the grill to medium-low.
-
11
When ready to cook, place the duck, breast side up, on the hot grill grate over the drip pan.
-
12
Cover the grill and cook the duck for 1 1/2 hours.
-
13
If using a charcoal grill, youll need to add 10 to 12 fresh coals to each side after each hour of cooking.
-
14
Meanwhile, make the sauce: Combine the hoisin sauce, honey, soy sauce, rice wine, and minced garlic and ginger in a small, heavy saucepan and bring to a simmer over low heat.
-
15
Let the sauce simmer gently, uncovered, until well flavored and syrupy, about 5 minutes.
-
16
After it has cooked for 1 1/2 hours, turn the duck on its end over a bowl to drain off any juices that have accumulated in the cavity and discard the juices.
-
17
Prick the skin again with a fork and make fresh slits under the wings and thighs to encourage draining.
-
18
Continue cooking the duck until the skin is mahogany brown and crackling crisp and the meat is well-done and tender, 30 to 45 minutes longer.
-
19
When done, an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone, should register about 170F.
-
20
To serve: Transfer the duck to a platter.
-
21
Present it to your guests, then using a sharp knife, carve the skin and meat off the bones (you may want to do this in the kitchen).
-
22
Spoon the sauce into small bowls or ramekins, one per guest.
-
23
Arrange the duck meat and skin on one platter, the Scallion Crepes and scallion brushes on another.
-
24
Have each guest brush a crepe with sauce, using a scallion brush.
-
25
Place a slice of duck skin and meat on the crepe (and a scallion brush, if desired) and roll it into a cone for eating.
-
26
Note:Youll need to allow a couple of hours for soaking the scallion brushes.
