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Purchase a whole duck from an Asian market
Use an air compressor to push air into the skin cavity to separate the duck skin from the meat
Blanch the duck skin with boiling water
Blanch the duck skin with a mixture of boiling maltose and water
Stuff the duck with persimmon and onions
Season the inside of the duck with plum sauce
Air dry the duck for about 9 hours
Place a pan underneath the duck to catch drippings
Cook on a Traeger grill at 415 degrees for 15 to 20 minutes to crisp the skin
Reduce temperature to 350 degrees and cook for approximately 40 to 50 minutes
Remove duck from grill when fully cooked
Carve out the skin and serve with hoisin sauce, scallions, and other sauces