Begin with a 5-pound duck, ensuring all feathers are thoroughly removed for optimal crispness. Evenly rub the duck with salt, followed by a mixture of oyster sauce, soy sauce, cooking wine, and Sichuan pepper powder.
Stuff the cavity with star anise, cinnamon, bay leaves, dried chili peppers, ginger, and garlic. Secure the opening with toothpicks and marinate for one hour.
Ladle boiling water over the duck three or more times until the skin tightens and appears thin and glossy. Prop the duck upright using a wine bottle and air-dry for two hours.
Prepare the glaze by combining 3 tablespoons of white vinegar, 6 ceramic spoons of honey, 2 tablespoons of cooking wine, and 2 large tablespoons of water. Brush the duck with the glaze and continue air-drying. Repeat glazing after one hour.
Air-dry the duck in a cool, ventilated area for at least 5 hours or overnight until the skin is dry and taut. Wrap the wings, feet, and neck with foil. Insert large apple chunks and two water-soaked bread slices into the cavity, securing with toothpicks.
Preheat the oven to 160°C for 10 minutes. Roast the duck in convection mode at 160°C for 2 hours, brushing with glaze every 30 minutes. Flip the duck when the skin turns light brown.
Remove the foil 15 minutes before completion and place the duck on a rack for even coloring. Roast until both sides achieve a deep brown hue.
Slice the duck and serve with sweet bean sauce, scallion strips, cucumber shreds, carrot shreds, and lotus leaf pancakes.
For simplified lotus leaf pancakes, separate store-bought dumpling wrappers, brush each layer with oil, stack 10 pieces, and roll evenly. Steam for 8 minutes until thin and translucent.
The roasted duck features crispy skin and tender, succulent meat.