Slow-roasted five spice duck

1. Preheat oven to moderately slow, 160°C. Place a wire rack or trivet in a large baking dish.
   
   
2. Rub duck skin with combined five spice, sugar and salt. Fill cavity with remaining ingredients. Seal cavity with a wooden skewer or toothpicks. Place duck, breast-side up, on rack.
   
   
3. Bake 3 hours, turning and pricking skin every 30 minutes, to render
   the excess fat.
   
   
4. Remove duck meat and skin from carcass. Thinly slice.
   
   
5. Roll up sliced duck meat, sliced cucumber and hoisin or plum sauce in homemade crepes (see tip), rice paper wraps or pre-made pancake wrappers.

• Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300ml milk and 1 egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side (MAKES 8 PANCAKES).