Peking Duck

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1 1/2-inch piece ginger root, cut into 6 slices (peeled or unpeeled), then cut 4 of the slices into julienne (very thin strips)

1 5-pound whole (Pekin) duck, preferably fresh (may use defrosted duck); 1/2 inch of the wing tips discarded

1/4 cup honey

2 scallions, white and light-green parts, coarsely chopped, plus 2 bunches scallions for serving

1/2 cup dry sherry or dry white wine

seedless cucumbers (optional), peeled and cut into julienne

Store-bought hoisin sauce, for serving

Store-bought Peking duck wrappers (pancakes), for serving, such as Wei-Chan brand

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