Remove wing tips and feet, separate skin from meat using hands
Mix brown sugar, hoisin, five spice powder, and SYD AP Rub for marinade
Stuff cavity with star anise, charred ginger, and charred green onions, spiral stitch butt with wood skewer
Scald duck in boiling water with honey, maltose, and apple cider vinegar, rest in fridge for 5 hours
Smoke duck at 350F with peach and apple wood
