Fusion roll featuring roasted duck, scallions, and hoisin sauce inside a rice wrap.
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Carefully remove the skin from the roasted duck and slice into 3-inch long thin strips; shred the meat separately.
In a small saucepan, whisk together hoisin sauce, honey, five-spice powder, and sesame oil over low heat until glossy and slightly reduced.
Briefly flash the duck skin strips under a broiler for 60 seconds to re-crisp the fat, then set aside on a wire rack.
Prepare a large bowl of warm water and dip one rice paper sheet for 5 seconds until just pliable, then lay flat on a damp lint-free towel.
Place a small amount of shredded duck meat, two strips of crispy skin, julienned scallions, and cucumber in the lower third of the wrapper.
Drizzle exactly one teaspoon of the prepared hoisin reduction over the filling and top with two cilantro leaves and a pinch of fried shallots.
Fold the bottom of the rice paper over the filling, tuck in the sides tightly, and roll upward to create a translucent, uniform cylinder.
Slice each roll on a sharp bias and serve immediately with the remaining sauce reduction for dipping.
