I took the preped duck (see part one) out of the fridge several hours before cooking so it could come to room temperature. The instructions are to cook the duck at 400 F (200 C) for 1.5 hours with out basting or turning. If the skin starts to get too dark, cover it with foil to keep it from browning any further. My oven is convection (do not know how to turn it off) and doesn't pass 350-375 (180) easily so I cooked it at 350. The higher temperature may have sealed the fat better, but the skin was still good.
While the duck was roasting we thinly slice green onions (Chinese onions?) and cucumbers. We put hoisin sauce in a bowl and cut up the thiniest tortillas we could fine. I highly recommend finding the Chinese tortillas. I am sure I have a recipe somewhere, but it is report writing season...
Slice the duck and skin. Put some hoisin on a tortilla, plus some green onion and cucumber then the meat of course. Roll up and enjoy!
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