Ingredients
1 whole large duck 
4 tbsp five spice 
4 star anise 
2 garlic cloves, roughly chopped 
4cm piece of fresh root ginger, peeled and roughly chopped 
2 bunches of spring onions, 1 bunch trimmed and roughly chopped, 1 bunch sliced vertically 
2 x packets of Chinese pancakes 
Salt 
Pepper 
80ml plum sauce  
80ml hoisin sauce (I love Stokes) 
Cucumber cut into batons

Method
Preheat the oven to 160C.  Season the cavity of the duck with salt and pepper and also put inside the star anise, garlic, ginger and the roughly chopped spring onions.  Rub the five spice into the skin of the duck. 

Put the duck into a deep roasting dish and roast for 1 hour. After 1 hour, reduce the heat to 140c and cook for another 2½ - 3 hours until the skin is crispy. If after 3 hours your skin is still not crispy then turn your oven up to 230c and cook for a further 10 minutes.

Mix the plum sauce and the hoisin sauce.  Heat the pancakes according to the packet instructions and flake the duck using 2 forks.

Serve the pancakes with a spoonful of the sauce topped with duck, cucumber and spring onion.