Prep the Duck: Rinse the duck thoroughly, then pat completely dry with paper towels. Score skin in a crosshatch pattern to help render fat. Place on wire rack and refrigerate 1–2 hours.

Marinate Duck: Whisk soy sauce, Shaoxing wine, five-spice powder, and honey until smooth. Rub the blend over skin and inside cavity. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Rehydrate & Chop: Soak dried shiitake mushrooms and shrimp in warm water for 20 minutes. Drain, reserving liquid. Finely chop mushrooms, chestnuts, lap cheong, jujubes, lotus seeds, and scallions.

Mix the Stuffing: Toss glutinous rice, chopped ingredients, and a splash of reserved liquid in a bowl. Season with salt and a pinch of five-spice. Stir gently until evenly combined.

Stuff & Tie: Spoon the rice stuffing into the duck cavity, filling snugly without overpacking. Secure the opening by tying the legs with kitchen twine. Tuck wings tightly against the body.

Roast to Perfection: Preheat oven to 375°F. Place duck on roasting rack. Roast for 1 hour, basting every 20 minutes with excess marinade. Cook until skin is deep golden brown and crisp.

Rest & Carve: Let the duck rest tented with foil for 15 minutes. This locks in juices and ensures tender meat. Carve into portions and serve with stuffing alongside.

Optional: Sprinkle with chopped scallions and sesame seeds for extra crunch and color.