Slow-roasted five spice duck

Step 1

Preheat oven to 160°C. Place a wire rack or trivet in a large baking dish.

Step 2

Rub duck skin with combined five spice, sugar and salt. Fill cavity with remaining ingredients. Seal cavity with a wooden skewer or tooth picks. Place duck, breast-side up, on rack.

Step 3

Bake 3 hours, turning and pricking skin every 30 minutes, to render the excess fat.

Step 4

Remove duck meat and skin from carcass. Thinly slice.

Step 5

Roll up sliced duck meat, sliced cucumber and hoisin or plum sauce in homemade crepes, rice paper wraps or pre-made pancake wrappers.