Yes, the Cantonese way calls for the ducks to be splayed/spatchcocked and hung out in the sun/outdoors to be air-dried (for a day or two) - very similar to the treatment for Peking ducks in China.
I saw this method at Sek Yuen, KLโs venerable temple to Cantonese cooking. Pictures I took there then:
The method guarantees crisp, papery skins when the ducks are subsequently cooked using the oil-bath method.
