Preheat the oven to 350ºF.

Line a roasting pan with foil. Place a raised rack in the pan and set aside.

Pat the duck dry and season it all over with salt and pepper.

Stuff the cavity with quartered clementines and shallots. Using kitchen twine, tie the legs together.

Place the duck on top of the raised rack and transfer it to the oven for 2 hours.

Remove the duck from the oven. Using a sharp knife, create a few shallow slits in the skin across the breast and around the thighs. This will allow the fat to fully render. Be careful not to cut the meat too much. You just need 6–8 slits all over the duck, particularly around the fatty area of the legs and breasts.

Return the duck to the oven for 1 hour.

Remove the duck from the oven and let cool as you prepare the filling.

Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the mushrooms, minced shallot, ginger, garlic, scallions, and minced Thai chili peppers. Cook for 6–7 minutes, turning occasionally until the mushrooms are golden brown. Turn off the heat and transfer to a large bowl.

To the bowl of aromatics, add the hoisin sauce, sweet chili sauce, soy sauce, Chinese Five Spice, and white pepper. Toss to combine. Set aside.

Once the duck is cool enough to handle, pick the meat from the bones. Avoid any meat that feels very sinewy. You can keep as much of the skin as you like for the egg rolls, particularly the skin around the breasts, thighs, and legs. I discard the skin on the back of the duck. Reserve the carcass for stock, if you like.

Heat 2 inches of oil in a wide pot until it reaches 325ºF.

First, get a small bowl of water and place it on your workstation.

Place the egg roll wrapper on a plate and rotate it so that it’s a diamond.

Place two tablespoons or so of filling in the middle of the egg roll.

Lift up the bottom corner of the diamond (the corner closest to you) and fold it over the filling. Use your fingers to pinch the wrapper over the filling tightly.

Roll the mixture toward the top corner one rotation. You should have a small triangle sticking out at the top.

Dip your fingers into the water and wet the edges of the remaining corner (imagine you’re sealing an envelope!). Roll the filling one more rotation to seal the egg roll. Dip your fingers back into the water and brush the corner once more to completely seal the egg roll.

Once the oil is hot, begin frying the egg rolls in batches for 2–4 minutes or until the wrapper is golden brown and crispy. Transfer to a paper towel-lined plate.

Place the egg rolls on a serving platter with thinly sliced scallions. Serve with your favorite dipping sauce. Enjoy!