This recipe comes from Jamie Oliver
Preheat the oven to 325ºF. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you’ve got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don’t always need to, but I sometimes turn the heat up to 400ºF for a short while until it’s really crispy.
As for the spring onions and cucumber, that’s straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. Jamie strongly advises buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. But I make mine.(more like a crepe)