Take duck and chop off wings at the second joint. Discard any excess fat and skin, then rinse and dry with a paper towel. Afterwards, insert a chopstick through duck’s neck opening and push under the skin along one of the wing bones until poking a bit at the open joint. Bring other end of the chopstick to the other wing bone. This will result with the duck having its arms spread out. Knot a string on the middle of the chopstick for later use. This is so that you will be able to hold and hang the duck in place.

In a heavy bottomed pot, add 6 cups of water and bring to a boil.

Stir in honey until melted. Then, pour in cornstarch and water mixture. Once boiling again, slowly lower the duck into mixture. Use a spoon to pour some of the mixture over top of the duck. Keep doing this until duck is fully soaked, then dunk a last time.

Using the string attacked to the chopstick in the duck, hang duck in a well-ventilated area. Place a bowl below duck to catch any drippings. Leave for about 4 to hours or until dry.

Place a roasting pan, filled about 2 inches deep with water, on lower oven rack. For the rack above pan, brush on oil. Then, preheat oven to 350 °F.

Discard chopstick and string from duck. Place duck in the center of top rack with breast side up. Roast for 30 minutes, turn over, and cook for another 45 minutes. Turn over again, then cook for an additional 30 minutes or until duck’s skin turns dark brown.

As duck cooks, take scallion whites and create slits on each end, about 1-inch lengthwise. Place in ice water for about 20 minutes. Drain, then place inside refrigerator until ready to use.

Cut up duck and separate meat and skin.

Combine hoisin sauce, sesame oil, and 1 tablespoon water in a bowl. Brush onto pancakes then top with duck skin and meat. Add scallions. Roll pancakes inwards burrito-style.

Serve.