Cooking duck Chinese style
That method would clearly place your duck in the temperature danger zone for too long.  The reason for hanging the duck, particularly after salting, is to dehydrate the skin as much as possible.  This results in a crispier skin.  Fortunately, you can achieve the same results in the refrigerator. Hanging is ideal, but this can also be accomplished on a rack. A couple of days is even better.  The idea is to expose as much of the skin to air (keep it off a plate) as possible.  The technique works well for chicken too. Put a plate or container under the rack or hanging bird to collect any liquid that might drip.