1. Defrost the rice duck, rinse and wipe dry. Cut off the head, feet and lower part of the wings.
2. Prepare the marinade by mixing the hoisin sauce, five spices powder, pepper, 1 tbsp Shaoxing wine, sugar and salt, rub all over the cavity of the duck, and secure with a skewer.
3. Put the Sichuan peppercorns, star anise, cinnamon, remaining 1 tbsp Shaoxing wine, spring onion and ginger in a large saucepan. Add water and bring to boil. Blanch the duck for 2 minutes until the skin is tightened.
4. Drain the duck and wipe dry. Hang the duck up and leave to air-dry for 6-8 hours.
5. Put the duck into the Airfryer and roast at 150˚C for 35 minutes.
6. When finished, turn the heat up to 180˚C and roast for another 15 minutes. Brush the skin with the honey wash in three intervals. Then remove the skewer.
7. Flake the skin and meat off the duck. Served with warm pancakes, cucumber, scallion and hoisin sauce.
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