Step 1: Prepare the Duck

1. Rinse the duck thoroughly under cold water and pat it dry with paper towels.
2. In a small bowl, mix the Chinese five-spice powder and salt. Rub this mixture evenly inside the cavity of the duck.

Step 2: Blanch the Duck

1. Bring a large pot of water to a rolling boil. Holding the duck by its neck, carefully pour the boiling water over the entire surface. This step tightens the skin, which is crucial for crispiness.
2. Pat the duck dry again and place it on a rack over a baking sheet.

Step 3: Glaze and Dry the Duck

1. In a separate bowl, mix together the soy sauce, Shaoxing wine, honey, and maltose until well combined.
2. Brush a generous layer of this glaze over the entire surface of the duck.
3. Allow the duck to air dry in a cool, well-ventilated area for about 24 hours. Alternatively, place the duck uncovered in the refrigerator overnight.

Step 4: Roast the Duck

1. Preheat your oven to 375°F (190°C).
2. Place the duck, breast side up, on a rack in a roasting pan.
3. Roast for 1 hour.
4. Increase the oven temperature to 425°F (220°C) and continue roasting for another 30 minutes, or until the skin is deep golden brown and crispy.
5. Remove from the oven and let the duck rest for 15 minutes before carving.

Step 5: Prepare the Accompaniments

1. Warm the Mandarin pancakes or steamed buns according to package instructions.
2. Arrange the cucumber and scallion strips on a serving platter.
3. Pour the hoisin sauce into a small serving bowl.

Step 6: Serve

1. Carve the duck into thin slices, ensuring each piece has a portion of crispy skin.
2. To enjoy, spread hoisin sauce onto a pancake or bun, add a few slices of duck, and top with cucumber and scallions. Roll up and savor each bite.