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In a small bowl, add soy sauce, red vinegar, and maltose. Stir until combined and set aside.
Place your duck breast skin side up and pour boiling water over top until the skin tightens to the meat.
Pat dry, flip, and season with five-spice and salt.
Flip again, poke holes in the skin and brush with the marinade, reserving 1 tbsp for later.
Place in the fridge to dry for 24-48 hours.
Before cooking, make your wraps by mixing flour and hot water into a bowl until it forms a ball.
Let rest to cool, before kneading and rolling into a log. Cut dough into 25g portions and roll into a ball.
Flatten the ball with your palm, brush oil and place a second ball overtop. Roll into a flat wrap until 5mm thick. Repeat with remaining dough.
Place wraps on a hot nonstick frying pan and let cook until golden brown spots appear, about 5 minutes per side. Place in a covered bowl and set aside.
Heat air fryer to 320˚F and cook the duck for 10 minutes, brush with remaining marinade and bake at 380˚F for another 10 minutes or until the duck reaches an internal temperature of 165˚F.
Let rest for 10 minutes before slicing on a bias and serving with wraps, vegetables and hoisin sauce.