Crispy Asian Inspired Duck

Day 1:

1. Take thawed duck out of its packaging, rinse, and dry it completely.
2. Place the duck on a cookie sheet, uncovered, lined with a couple layers of paper towels.
3. Put in the fridge overnight.

Day 2:

1. Run a gloved hand between the breast meat and the skin, separating them.
2. Dry the duck again.
3. Replace the paper towels.
4. Place in the fridge overnight.

Day 3:

1. Mix baking powder and salt together.
2. Make slits in the duck breast skin.
3. Sprinkle the powder mixture over the entire duck.
4. Place the duck on a mesh baking rack positioned on a baking sheet.
5. Place in the fridge overnight.

Day 4:

1. Mix all ingredients for the marinade together.
2. Slather 1/4 of the marinade all over the duck.
3. Place the duck in the fridge for 3-4 hours.
4. Just prior to grilling, pierce the duck all over with the tip of a knife or a Thermapen.
5. Place the sliced ginger and 1 tsp five-spice powder into the duck cavity. This will help render out excess fat.
6. Preheat your grill to 250°F.
7. Slather the duck with marinade again.
8. Place the duck directly on the grill, tucking the wings behind the breasts.
9. After 1 1/2 hours, slather the duck with the remaining marinade.
10. Increase the grill temperature to 350°F.
11. Grill for an additional hour, or until the breast registers 165°F. Check the temperature every 15 minutes. The duck should be very dark red and dry to the touch when done. For crispiest skin, pull at 175°F in the breast.
12. Serve the duck with lettuce, finely sliced carrots, cabbage, cucumbers, water chestnuts, spring onions, hoisin sauce, and sweet chili sauce.