Preheat your oven to a gentle 150°C. Trim any excess fat from the duck's cavity, then generously rub the five-spice powder all over the duck, inside and out. Place the seasoned duck on a rack set over a deep roasting tin to allow the fat to drip away as it cooks.

Pop the duck into your preheated oven and roast for 4 hours. This long, slow cooking process is key to rendering the fat and making the meat incredibly tender.

After 4 hours, crank up your oven temperature to a hot 220°C (200°C Fan / Gas Mark 7 / 450°F). Return the duck to the oven for a final 30 minutes of intense heat. This last burst of high heat will transform the skin into that wonderfully crispy texture.

While the duck is in its final crisping stage, get your pancakes ready. Steam them according to their package instructions, or simply heat them as directed. Pour your hoisin sauce into a small bowl, ready for dipping. For the vegetables, slice your cucumber into thin matchsticks and cut the spring onions lengthwise into elegant strips.

Carefully remove the hot duck from the oven and transfer it to a cutting board. Using two forks, pull the tender meat apart to shred it. Arrange the shredded duck, hoisin sauce, warm pancakes, cucumber matchsticks, and spring onion shreds attractively on your table. Now, everyone can build their own delicious crispy duck pancake parcels