Slow Roasted Five Spice Duck Rolls

• 1 None fresh duck, rinsed, dried
• 1 tbsp five spice powder
• 1 tbsp sugar
• 1 tbsp salt
• 1 None orange, halved
• 2 None spring onions, sliced
• 4 cloves garlic, crushed
• 3 pods star anlse
• 2 tsp ginger, sliced
• None None sliced cucumber, to serve
• None None plum or hoisin sauce, to serve
• 8 None crepes, to serve

1. Preheat oven to 350u0b0F. Place a wire rack or trivet in a large baking dish. Rub duck skin with combined five spice powder, sugar and salt. Fill cavity with combined orange, onion, garlic, anise and ginger. Seal with a wooden skewer or toothpicks. Place duck, breast-side up, on rack. Bake 3 hours, turning and pricking skin every 30 mins. Cool slightly.
2. Remove duck meat and skin and slice thinly. Roll sliced duck meat and skin, sliced cucumber and plum or hoisin sauce in crepes, to serve. Accompany with more plum or hoisin sauce.

fresh duck, five spice powder, sugar, salt, orange, spring onions, garlic, anlse, ginger, cucumber, hoisin sauce, crepes

Taken from recipes-plus.com/api/v2.0/recipes/25350 (may not work)