Homemade whole crispy aromatic duck

• 1 whole Gressingham duck
• 2 tbsp Chinese five spice
• 1 tbsp Szechuan peppercorns, crushed
• 1 tsp salt
• 2 thumbs root ginger, crushed
• 2 garlic cloves

Garnish

• 3 spring onions, washed and finely sliced
• 1 small cucumber, peeled and cut into matchsticks
• Gressingham Plum & Hoisin sauce
• 1 red chilli, finely chopped
• Gressingham Chinese pancakes

1. Preheat your oven to 180°c, 160°c Fan, Gas Mark 4 and remove all packaging. Remove the giblet pack.
2. Put the ginger and garlic into the cavity. Mix the five spice, Szechuan peppercorns and salt together. Rub this into the skin covering parts all over and sprinkle a little inside.
3. Transfer into a deep-sided roasting tray and place into the oven. Cook for 1 hour 40 mins, basting occasionally throughout cooking. Remove the duck from the oven and leave to rest somewhere warm for 15 minutes.
4. Place the duck onto a platter and shred the meat off the bones with 2 forks. Surround with all the garnishes, heat the pancakes as per instructions. Share and enjoy.