Step 1

Preheat oven to 200°C. Wash the duck inside and out under cold running water. Pat dry with paper towel. Use a metal or bamboo skewer to pierce the breast all over. Place the ginger in the cavity. Place the duck, breast-side down, in a large roasting pan.

Step 2

Combine the sherry, kecap manis and Chinese five spice in a small bowl. Brush half the sherry mixture over the duck. Roast, uncovered, in preheated oven for 30 minutes.

Step 3

Reduce oven temperature to 180°C. Remove duck from oven and turn breast-side up. Brush with half the remaining sherry mixture and roast for a further 45 minutes. Remove duck from oven and turn breast-side down. Brush with remaining sherry mixture and roast for a further 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Turn the oven off. Transfer duck to a heatproof serving platter. Cover loosely with foil and return to the oven to keep warm.

Step 4

Meanwhile, heat a small frying pan over low heat. Add the sea salt flakes and szechuan pepper and cook, stirring, for 1 minute or until fragrant. Remove from heat and set aside.

Step 5

Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Transfer to a plate. Heat the remaining oil in the wok over high heat until just smoking. Add the bok choy and choy sum and stir-fry for 3 minutes or until just wilted. Add the toasted almonds and soy sauce and stir-fry for 1 minute or until well combined and heated through.

Step 6

Use sharp kitchen scissors to cut the duck along either side of the backbone. Discard the backbone. Cut the duck in half again to make 4 equal portions. Place steamed rice in serving bowls. Top with almond mixture and pieces of duck. Sprinkle duck with the szechuan pepper mixture and serve immediately.