1. Prepare your duck. Trim off any excess fat near the cavity opening. On a cooling rack-lined baking sheet, rub enough salt to cover the surface of the duck and air-dry in the fridge for 2 days.
2. Combine green onions, ginger, and oil into a paste. Spread paste along the inner cavity of the duck.
3. Whisk together honey, vinegar, and water. Brush glaze over the outer surface of the duck. Dry at room temperature for 30 minutes.
4. Rotisserie Method: Arrange your barbecue according to the size of the duck. Remove the grids and warming racks. Preheat the grill on high for 10 minutes.
5. Secure the duck in place with the skewer forks on the rotisserie spit and position the counterbalance for even rotation.
6. Once the grill has preheated, turn the heat down to low. The temperature should hover around 190-205°C (375°F-400°F) throughout the cook. Insert the spit into the rotisserie motor and rest onto the grill casting slots. Place a drip pan on the vaporizer directly below the duck. Turn the rotisserie burner to low and switch on the rotisserie motor.
7. Cook the duck for approximately 1 ½ – 2 hours, until beautifully browned and juices run clear (internal temperature of 74°C (165°F)). Brush periodically with the remaining glaze as it cooks.
8. As the duck is cooking, make scallion crepes. In a mixing bowl, whisk together dry ingredients. In another bowl, whisk together wet ingredients with scallions. Combine dry ingredients with wet ones and mix until consistent in texture. Cook crepes in a lightly greased (8 to 10-inch) non-stick pan on medium-low heat, about 30 seconds per side. Use about ¼ cup of batter per crepe.
9. Once the duck has cooked, transfer it to a cutting board to cool slightly. Slice into thin pieces and serve on crepes with hoisin, cucumbers, carrots, and scallions.

Recipe Styling & Development by Jannell Lo