I roasted the duck using Asian spices. It was scrumptious!
1 duck (2-3kg), 1 teaspoon salt, 1 teaspoon Chinese Five spice, 1 star anise, 1 bayleaf, 1 peeled onion, few cloves garlic, small piece ginger, 1/2 lemon.
Wash and dry the duck thoroughly. Mix together the salt and five spice and rub it all over the duck inside and out. Stuff the duck with the rest of the ingredients. Place on a rack on an oven tray and bake at 180degrees celsius for 45 minutes per kilogram. My duck was 2 kg so I cooked it for 90 minutes. Remove the duck from the oven, place it on a cutting board and cover with foil. Pour the juices from the oven tray into a pot to make the gravy. Skim off the fat and just leave the juices behind. Scrape the parts stuck to the oven tray into the pot. This is the best part! Add 500ml of chicken stock to the pot and bring to the boil. Mix together 2 tablespoons each of flour and butter. Whisk this into the gravy to thicken it. Remove the stuffing ingredients from the duck and add the garlic to the gravy. Cook on low heat until the gravy thickens. Check for seasoning. Pour the gravy through a strainer to ensure a smooth, lumpless gravy. Delicious. Enjoy!