Step 1

Preheat the oven to 150 °C /300 °F.

Step 2

Stuff the ginger, star anise, spring onions and garlic into the cavity of the duck. Use your knife to score the whole breast area of the duck in a diamond pattern.

Step 3

Mix the 5-spice and salt together in a small bowl. Rub the salt mixture all over the duck.

Step 4

Create a ‘trivet’ by scrunching up 3 lengths of aluminum foil. Place these into the base of a roasting tin. Place the duck on top. Roast for 3 ½ hours or until the skin dark and crispy and the duck meat is fork tender.

Step 5

Serve whole at the table so that everyone can tear off pieces of duck to eat with their bao or pancakes along with the cucumber, hoisin and spring onion.