| Wash and thoroughly dry the duck. Rub the salt and 5 spice into the duck inside and out and leave for 24-48 hours in a cool dry place. Roast the duck in a hot oven at 180 degrees for 1 hour and 20 minutes. Baste 2-3 times with its own fat. Remove the duck and allow to rest for 10 minutes. Heat the Duck oil in a cast iron frying pan until just beginning to smoke. Cut the duck in half and fry one piece at a time in the frying pan until very crisp on each side. Shred the skin and meat using a pair of forks and serve on a warmed platter. Serve with slices of cucumber and shredded spring onion, hoi sin sauce or plum sauce and thin chinese pancakes. The pancakes can be bought from an Asian supermarket. |