Begin by cleaning your duck of any remaining feathers using a pair of clean pliers or tweezers. Remove the neck and any gizzards that are in the body cavity too – save these for an amazing stock later. Season the cavity with 1 tbsp. of five spice powder, then fill it with 2 star anise, ½ of the sliced orange, half of the sliced ginger, and garlic. Use a skewer to “sew” the duck cavity shut.
Using an air compressor or a manual air pump insert the nozzle into the neck cavity, under the skin. Squeeze the skin tight around the nozzle so that no air escapes and inflate that duck. You may need to do this for both the front and the back, at the neck and at the tail. This step goes a long way to making the skin incredibly crispy, however you CAN skip inflating the duck and move right to step 3.
DO NOT SKIP THIS STEP! In your Napoleon Stainless Steel Wok, combine the remaining five spice, star anise, orange slices, ginger slices, salt, and 2 cups of water. Bring the mixture to a boil. While the water and spices are heating, thoroughly pat your duck dry with paper towel. Use meat hooks or butcher’s twine to create a handle by tying string under the arms of the duck. Make sure there’s slack so you are not touching the duck when holding the handle. Use a wood skewer to prop the two wings apart. This stretches the back skin flat making it crispier in the end.
When the water is boiling, hold the duck by the handle you created, then carefully ladle the boiling mixture over the duck while holding it above the wok. It helps if you have someone to help you with this part.
For the marinade, combine the cooking wine, honey, and soy sauce. Holding the duck from the handle over a plate or a tray, brush on a couple coats of the marinade.
Hang the duck upright in the fridge if you can, placing something under it to catch drips and excess marinade. If you cannot make room in your fridge to hang the duck upright, place it on a wire rack over a deep baking dish. Let the duck dry for at least 24 hours if not 36 hours. The longer the duck dries for, the better the results. If you can, do this step in the evening, for example on a Friday, then cook the duck on the Sunday. The duck skin will become slightly tacky and change from pale to a deep, red-amber color.
Preheat your grill to 375°F using the rear burner. Fill your Napoleon Smoker Tube with soaked wood chips. Place the tube over one of the outside burners. Light the burner and turn it to low.
Remove the duck from the fridge and remove the butcher’s twine handle. Place the duck onto the spit, being careful to balance the load. Place the spit onto the grill and turn on the rotisserie motor and place a pan underneath to catch the drips. Roast the duck for up to 60 minutes before checking the temperature with an instant read thermometer. The goal is 135°F inside. When the duck reaches 125°F to 130°F, turn the rear burner to high to hit that skin with one last blast of heat before it reaches finished temperature.
While the duck is on the grill, make the spring pancakes. In a bowl, mix the flour, salt, and onion powder. Add the boiling water, and mix with a spoon until you have a sort of shaggy dough. Flour your hands and a work surface, then turn everything in the bowl onto your work surface. Knead everything together until it’s cohesive. Refrigerate for 5 to 15 minutes to allow the dough to cool a little.
Divide the dough into 12 to 14 equal balls and then using a floured rolling pin, roll them out until they’re about the thickness of a crepe. Brush one side with sesame oil and place onto a sheet of waxed paper. Repeat until you have used all of the dough. Fry the pancakes for about a minute per side over low heat, until they resemble a cooked crepe.
To serve, remove the back skin, then the meat. Flip the bird over and remove the breasts, skin and all. Slice the breasts thinly. Serve on a spring pancake smeared with hoisin sauce, topped with veggies, then duck, and extra crackling skin.