Preheat the oven to 200°C (400°F). Clean the duck and pat it dry with paper towels. Rub five-spice powder evenly over the duck, including the cavity.

In a small bowl, mix honey, soy sauce, and rice vinegar. Brush the mixture over the duck, ensuring an even coating.

Place the duck on a rack in a roasting pan and roast for 1.5 to 2 hours, turning occasionally, until the skin is crispy and golden.

Remove the duck from the oven and let it rest for 10 minutes. Carve the duck into thin slices, separating the crispy skin from the meat.

Serve the duck slices with pancakes, hoisin sauce, cucumber, and scallions. Let guests assemble their own rolls.