Step 1

Preheat oven to 180°C. Place duck, skin-side down, in a frypan over very low heat and cook for 15 minutes or until the fat has rendered. Turn and cook for a further 5 minutes or until browned all over.

Step 2

Transfer duck to a small roasting pan and drain all but 1 tablespoon fat from frypan (reserve the drained fat to roast the potatoes). Return frypan to medium heat and cook garlic and ginger for 1 minute or until fragrant. Add star anise, rice wine, stock, red wine, soy sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 5 minutes. Pour over duck, then sprinkle with five spice. Cover with foil and roast for 45 minutes.

Step 3

Meanwhile, to make the potatoes, bring potato to the boil in a saucepan of cold, salted water, then cook for 5 minutes or until par-boiled. Drain, then return potato to the pan and shake to roughen the edges. Heat 1/4 cup (60ml) reserved duck fat in a frypan over medium-high heat and fry potato, tossing, for 3-4 minutes until golden and crisp. Season and set aside.

Step 4

Increase oven to 220°C. Transfer duck to a clean oven tray and roast for a further 10 minutes or until duck is cooked through and skin is golden. Strain braising liquid into a saucepan, skimming excess fat from surface. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced and thickened.

Step 5

Place duck on a platter, drizzle with sauce, garnish with spring onion, chilli and herbs, then serve with potato.