You'll also need roasting pan with rack (if oven cooking). I do not truss the duck (tie duck legs together), because I find that it's unnecessary - the bird cooks more evenly if you don't truss. Plus, an untrussed duck is easier to carve.
Regarding the prepared dough in a can: Look for the regular sized cans (the giant, fat "Grands" are too big). From my testing, the sourdough biscuits work the best, but buttermilk biscuits also work too.
Ingredients:1 whole duck
kosher salt and pepper
1 large bulb ginger, sliced
1 whole garlic bulb, cut in half
8 stalks green onion/scallion)
1/2 cup cooking oil (rice, vegetable, canola or peanut)
2-3 cans prepared sourdough biscuit dough
1 tablespoon white vinegar
Prepared Asian Sweet Chili Sauce or Plum Sauce
Preheat oven or grill to 300F
1. To clean the duck, I like to give it a little salt rub to thoroughly clean the skin. Rub a handful of kosher salt all over the duck. Give that duck an exfoliating scrub! Rinse all salt away and pat dry. Season duck with salt and pepper, inside and outside. Cut away and discard any extra fat. Stuff the duck with the ginger and garlic. I like to sew the cavity shut, but it's not necessary.
OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.
GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well - the duck is very fatty and you'll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.
2. While the duck is cooking, let's prepare the scallions and bun.
SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl (like Pyrex or Corningware). Set aside.
CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.
BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.
3. Once the duck is cooked, remove from grill or oven and let rest while we steam the bun and make the Scallion oil.
BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.
SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.
4. Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.