1.Preheat oven to 180°C. Place duck on rack over baking dish, brush all over with combined butter and paprika. Bake duck for about 1 ½ hours or until well browned and tender, frequently brushing with butter mixture. Prick duck skin with fork when beginning to brown. Remove duck from oven; cool. Remove flesh from bones; cut flesh into thin strips.
2.Drain mandarins, reserve syrup. Combine duck, reserved syrup, vinegar, sauce and oil in bowl; cover, refrigerate several hours or overnight.
3.Stir mandarins, onion and toasted coconut through duck mixture.
Can be prepared 2 days ahead. Store, covered, in refrigerator.Note