Step 1: Prepare the Duck

1. Pat the duck dry with a paper towel to remove excess moisture, which helps achieve crispy skin.
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
3. In a small bowl, mix salt, black pepper, five-spice powder, and garlic powder. Rub this spice mixture evenly over both sides of the duck.
4. Drizzle the duck with soy sauce and honey, rubbing it into the skin. Let it marinate for at least 15 minutes (or up to 2 hours for deeper flavor).

Step 2: Cook the Duck

1. Preheat the oven to 180°C (350°F).
2. Heat a large, oven-safe skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
3. Flip the duck and sear for another 2-3 minutes.
4. Transfer the skillet to the oven and roast for 10-12 minutes for medium doneness (internal temperature of 135°F for medium-rare or 145°F for medium).
5. Remove the duck from the oven and let it rest for 10 minutes before slicing.

Step 3: Make the Hoisin Glaze

1. In a small saucepan, combine hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and chili flakes.
2. Simmer over low heat for 5 minutes until slightly thickened.
3. Remove from heat and set aside.

Step 4: Assemble and Serve

1. Slice the duck thinly and brush generously with the hoisin glaze.
2. Serve in Chinese pancakes with julienned cucumber and scallions, or over rice and noodles.
3. Sprinkle with toasted sesame seeds for added flavor.