Roast Duck Lettuce Wrap

Start by preparing the duck: rinse it and pat it dry, then place it in a shallow container with enough room to lay all 4 of the duck legs in one layer and set aside.
In a medium bowl, mix together the garlic, ginger, Shaoxing wine, hoisin sauce, honey, and soy sauces to create a marinade. Pour the marinade over the duck legs and rub it into the surface, making sure that it covers the skin completely. Sprinkle the salt and five spice on top, then refrigerate uncovered, overnight, or until the surface is dry and crinkly.
Preheat oven to 375u0b0 F. Remove the duck from the shallow container, and place it on a foil-lined baking sheet, skin side up. Prick the skin with a fork all over, roughly 10 times per leg, to allow the fat to escape while cooking-this will help to ensure a crispy skin. Roast the duck for 40 minutes, then raise the temperature to 425u0b0 F and cook for another 10 minutes. Remove the duck from the oven and allow it to cool to room temperature.
Once cool, shred the duck meat from the bone using your hands and a fork into a medium-sized serving bowl. To incorporate the duck drippings for a bit of extra flavor, add 1 teaspoon warm water to the pan and mix it in with a wooden spoon. Toss the duck meat in the juices and fat from the pan, then place back into the bowl.
Serve the duck with the scallions, hoisin sauce for dipping, and green leaf lettuce leaves to wrap the meat.