Take the duck and clean up any extra fat around the cavities (neck and bottom). Take a bamboo stick and make quite a few stabs on the skin.

Place the duck, breast side up, on a mesh strainer over a sink. Bring about 6 cups of water to a boil. Pour half of the water onto the duck. Flip the duck and pour the rest of the water on it. This will help tighten the skin.

In a bowl, combine the star anise, cloves, cinnamon, peppercorn, salt, and hoisin. Rub the inside of the duck with this sauce. Add the cinnamon stick and garlic into the cavity.

Seal the bottom of the duck with a bamboo stick.

In a bowl combine the honey and soy sauce. Microwave for 30 seconds. Brush all of the duck with this sauce. Let it sit for 5 minutes. Brush again. Place in the refrigerator for 30 minutes. Brush one last time, salt the duck, and place in the refrigerator.

Let the duck rest, uncovered, in the refrigerator for 3-5 days. This will dry the skin of the duck which is important for getting that crispy skin.

To cook the duck, preheat an oven to 325°Place the duck on a baking sheet with a wired rack. You want the duck to be lifted off the pan because the fat from the duck will be rendering out as it cooks.

Bake for two and a half hours. Remove the duck and let it cool. Place the sliced scallions in a bowl. Carefully remove the skin of the duck and place it on a cutting board.

Take the rest of the meat from the duck and shred it into the bowl. Slice the duck skin and place in the bowl. Toss everything together; this is the filling for the bao.

Place water in a pot with a steamer basket and let it come to a boil. While the water is warming up, it is time to make the bao. Take your dough and split them into small portion of about 50 grams each.

Take the cut portions and roll it out into a circle, but do not make it too thin. Add a small portion of the duck filling. Take one of the ends of the dough and pinch it with the opposite side. Pinch the other two end together into the center.

Pinch the other two flat edges upwards. You should have something that looks similar to the left picture. Next, take two of the corners and pinch them towards the center.

Take the other corners and pinch in the same way. After it has all been pinched together twist the bunched group to seal the bao completely shut.

Place a small piece of parchment paper on the bottom of the bao and then place it in the steam basket. Place 4-6 bao in the basket and then let it steam for 12-15 minutes.