Crisp Five Spice Roast Duck

Pat the duck dry, including its cavity. Prick the fatty skin lightly without piercing the meat. Rub with the salt, five-spice and pepper. Set on a rack over a tray on the bottom fridge shelf, away from ready-to-eat food.

Refrigerate uncovered for 12 to 24 hours for crisper skin. The planner includes the recommended minimum of 12 hours.

Heat the oven to 160°C fan.

Prepare the garlic, ginger and chopped spring onions and put them in the cavity. Set the duck breast-side up on a rack in a deep roasting tin. Prepare the cucumber and serving spring onions and refrigerate them.

Let the oven reach 160°C fan.

Roast for about 70 minutes before draining the fat.

Carefully drain the rendered fat from the tin into a heatproof container.

Continue until the duck has had about 2 to 2½ hours roasting and the legs feel tender.

Check the thickest breast and thigh meat away from bone reaches 75°C for 30 seconds; cook longer if necessary. Mix the honey, soy and vinegar and brush a thin layer over the skin. Increase the oven to 210°C fan.

Roast for 15 to 20 minutes until crisp, watching closely so the glaze does not burn. Lift the duck out when crisp.

Rest the duck for 15 minutes.

Remove the cavity aromatics and shred or slice the meat and skin. Serve with the cucumber and spring onion strips for filling pancakes.