Heat oven to 140C/120C fan/gas 1.
Loosen the skin on the duck by wriggling
first your fingers, then your hand
between it and the flesh until it pulls
away – be careful not to break the skin.
Trim off any excess fat from cavity and
skin around the neck. Rub the skin all
over with the five-spice plus a good
sprinkling of salt. Put the duck in a
roasting tin and push the star anise,
orange peel and orange halves inside.
Spoon the vinegar, rice wine and stock
into the cavity, don’t worry if it spills out
again. Cover the roasting tin with a tent
of foil and cook for 2 hrs.
Turn oven up to 240C/220C fan/gas 7.
Take foil off, pour off any juices (keep for
the noodles, see 'Goes well with') and
return duck to the oven for 30-40 mins
or until the skin is browned and crisp.
Once cooked let it rest for 10 mins. Slice
off the breasts and shred meat and skin.
Pile onto a plate, keeping meat and skin
separate. Keep warm in a low oven, covering
meat with foil to stop it drying out but skin
uncovered to crisp it further. (Remove the
rest of the meat in chunks for the noodles - see 'Goes well with'.)
Heat the pancakes and serve the duck