Wash and dry all produce. Mince or grate garlic. Peel and mince or grate ginger. In a large bowl, combine soy sauce, garlic, and half the ginger. Add duck and turn to coat. Set aside to marinate.

While duck marinates, trim ends from cucumber, then slice lengthwise into 1/4-inch-thick sticks. Trim and halve scallions lengthwise, then cut crosswise into 2-inch pieces. In a small bowl, combine hoisin and 2 tsp vinegar (4 tsp for 4 servings; we sent more).

In a large bowl, combine sesame oil, remaining vinegar, and 1 tsp sugar (2 tsp for 4 servings). Add cabbage and carrots; toss to coat. Season with salt and pepper.

Heat a drizzle of oil in a small pot over medium-high heat. Add remaining ginger and cook, stirring, until fragrant, about 1 minute. Add rice, 3/4 cup water (11/2 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

Reserving marinade, remove duck from bowl and pat dry with paper towels. (TIP: Make sure to wipe off any large pieces of garlic and ginger.) Place skin sides down in a medium, preferably nonstick, pan. Cook over medium heat, pouring off fat as it renders, until skin is crisp, 15-20 minutes. Flip duck and cook to desired doneness, about 5 minutes more. Pour in marinade and bring to a boil. Let bubble until thickened, about 1 minute. Turn to coat duck in glaze, then transfer to a cutting board to rest for 5 minutes.

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Fluff rice with a fork and season with salt and pepper. Thinly slice duck. Spread tortillas with hoisin mixture and top with cucumber, scallions, duck, and slaw. Serve rice on the side. TIP: Alternatively, serve everything on a large platter so that everyone can assemble their own wraps.