Step 1

Season the cavity of the duck with salt and pepper after you pat the inside of the cavity. Add ginger, star anise, garlic, and spring onions to the cavity. Now rub a five-spice powder all over the duck skin.

Step 2

Place the duck on the roasting tin and roast in a preheated oven (170 C) for about an hour. Reduce the heat to 140 C and cook for 2.5 to 3 hours until the flesh is tender and crispy.

Step 3

For the dipping sauce, add oil to a saucepan over medium heat. Cook garlic in the oil until it changes color. Now, add black bean sauce, soy sauce, vinegar, and honey to the pan and stir.  Cook it for at least 3 minutes and transfer the sauce into the bowl.

Step 4

After the duck is cooked, transfer it to a plate and cover it loosely using foil. Keep it aside to cool for at least 15 minutes. Flake the meat off the duck, pulling it apart using two forks. Serve it with the dipping sauce and pancakes.