Preheat the oven to gas 2 / 150C / 300°F and ready a roasting tray with a wire rack
Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours
Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside
Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger. Place these now in with the marinade ingredients
Sprinkle the dry spices all over the duck and rub in
Pierce the skin where the legs and wings join the body so that fat doesn't fill up in these places and put in the oven for half an hour
After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour
Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade over. Continue roasting for an hour
Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours
After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part. The juices should run clear
Turn the oven up to gas 8 / 230C / 450°F and blast it for 15 minutes to really crisp up the skin
Take the duck out and let it rest on the rack for 10 minutes
Remove the crispy skin and shred the meat with 2 forks
Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave
Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top. You can also just mix the sauce with the meat. Add some spring onion and fold the bottom up then the sides in
Serve with the crispy skin on the side and the extra hoisin to dip it in
Serves 4 people as a starter, 2 as a main dish
