Soak medicinal herbs for an hour or more in water. Then drain.
Set your pellet grill at 180F smoke boost mode. (If you are using an oven, set your oven at 300F.)
Take the dry-brined duck out of the fridge and wipe away salt from the surface of the duck. If you have not dry-brined it, do not remove the salt before cooking.
Stuff each duck with small handful of medicinal herbs, 3 cloves garlic, 1 green onion and 1/2 onion.
Tie the legs together with a butcher string. Also, tie the wings so they are tucked in.
For oven, place the duck on a roasting rack and pour some water on the roasting pan. If you are using a pellet grill or smoker, put the duck on the rack and put a foil roasting pan under it with some water to catch drippings. (If you have rotisserie, it’s even better. Make sure there is a pan with water underneath.)
Make glaze mixing soy sauce, vinegar and honey.