Thoroughly clean the duck, pour boiling water over it, then pat completely dry inside and out. Hang by the neck in a well-ventilated area overnight to air-dry.

The next day, mix malt sugar and soy sauce to create a glaze, rub all over the duck, and let it dry. Place the duck on a wire rack in a roasting pan and roast at 375°F for 1 hour.

While the duck roasts, prepare the pancakes by combining flour and boiling water. Let the dough rest for 20 minutes, then roll into a log, cut into pieces, and roll each piece paper-thin. Cook in a lightly oiled skillet for about 1¼ minutes per side until bubbly.

To serve, separate the crispy skin from the meat and arrange on separate platters. Serve with plum sauce, hoisin or sweet bean paste, julienned scallions, and cucumber strips. Spread sauce on a pancake, add vegetables and duck, then roll up to eat.

Optional: Simmer the duck carcass with cabbage to make a light soup to serve at the end of the meal.