Crispy Peking Duck Wraps

1. Thoroughly clean the duck and pat dry. Prick the skin all over with a fork. Rub inside and out with salt and five-spice powder. 2. In a pot, bring water to a boil with maltose and rice vinegar. Pour the hot liquid over the duck skin to tighten it. Air dry the duck for at least 4 hours, or overnight in the refrigerator. 3. Preheat oven to 375°F (190°C). Roast duck breast-side up for 1 hour. Flip and roast for another 30-60 minutes, or until internal temperature reaches 165°F (74°C) and skin is crispy. 4. Remove from oven and let rest for 15 minutes before carving the crispy skin and meat. 5. Warm the pancakes according to package instructions. Arrange carved duck, pancakes, julienned cucumbers, scallions, and hoisin sauce on a platter. 6. To assemble, spread hoisin sauce on a pancake, add duck meat and skin, cucumber, and scallions. Roll up and enjoy.