Total Calories: 109
1. The day before you’re serving, remove and discard the fat just inside the body cavities of the duck. Remove the package of giblets and set aside for another use. Rinse the duck, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Place the duck in a roasting pan and let stand, uncovered, in the refrigerator overnight to dry out the skin.
2. Set the grill up for indirect grilling, placing a large drip pan in the center, and preheat to medium-low.
3. Season the body cavity with salt, pepper, and half the five-spice powder. Place the garlic, scallion, and ginger slices in the body cavity, then turn the duck over on its breast so the back side is up. Using the tip of a sharp, slender knife, make 1 small slit in the fatty part of the duck under each wing and 1 slit on the underside of each thigh. Prick the duck skin all over with a fork, being careful not to pierce the meat. Brush the duck all over the outside with sesame oil and season by rubbing the skin all over with the remaining five-spice powder and salt and pepper.
4. When ready to cook place the duck, breast side up, on the hot grill grate over the drip pan. Cover the grill and cook the duck for 1 1/2 hours.
5. Meanwhile, prepare the sauce. Combine the hoisin sauce, honey, soy sauce, rice wine, garlic, and ginger in a small, heavy saucepan and bring to a simmer over low heat. Simmer gently, uncovered, until well flavored and syrupy, about 5 minutes.
6. After 1 1/2 hours, turn the bird on its end over a bowl to drain off any juices that accumulate in the cavity discard the juices. Reprick the skin with a fork and make fresh slits under the wings and thighs to encourage draining. Continue cooking the duck until the skin is mahogany brown and crackling crisp and the meat is well done and tender, another 30 to 60 minutes. An instant-read meat thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 170°F. If using a charcoal grill, add 10 to 12 fresh coals per side after each hour of cooking.
7. Transfer the duck to a platter. 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.) Spoon the sauce into small bowls or ramekins, one per guest. Arrange the duck meat and skin on one platter, the crêpes and scallion brushes on another. Have each guest brush a crêpe with sauce, using a scallion brush. Place a slice of duck skin and meat on the crêpe (and a scallion brush, if desired) and roll it into a cone for eating.
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