Heat oven to 140C/120C fan/gas 1.
Prick the duck skin all over with a
fork – don’t go too deep or you’ll
puncture the meat instead and lose
all the juices during cooking. Push the
whole peach up into the duck’s cavity,
neatly tuck in any excess fat and tie
the legs together with string. Using a
pestle and mortar, grind together the
Chinese five-spice, Sichuan pepper and
sea salt. Rub all over the duck and sit,
breast-side down, on a rack in a roasting
tin. Roast for 3 hrs.
Meanwhile, put the peaches, cut-side
up, in a snug-ish ovenproof dish. Mix
the honey, vinegar, sesame oil, ginger
and hoisin with 3 tbsp water. Pour over
the peaches, then scatter over the
Lift the duck out of the oven and
drain off any fat in the tin. Turn up the
oven to 200C/180C fan/gas 6 and flip
the duck over so it is now breast-side up.
Roast for 30 mins more, with the peaches
on the shelf below, until the duck is
brown and crispy and the peaches are
tender. Serve with jasmine rice and
shredded spring onions.