Instructions

1. Remove the giblets from the duck cavities. Put these into a saucepan with one thyme sprig, the bay leaf, one sage leaf, one star anise, half the onion and 1 clove of garlic. Pour over a litre of cold water, bring to the boil, then simmer for about an hour, until it reduced by half. Strain and set aside.
2. Meanwhile, heat the oven to 150°C.
3. Score the duck skin with a sharp knife, making sure you don’t cut into the meat. Put it on rack in a roasting tray. Season with salt and pepper, then scatter the thyme leaves over it.
4. Roast for about 2½ -3 hours, until the duck is golden-brown and cooked through (check it by the thighs), basting regularly with the fat.
5. Transfer the duck to a plate, cover with foil and kitchen towel, then rest for at least 30 minutes.
6. Drain the fat off (keep this for future use), then put the roasting tray on the hob with a couple of Tbsps of the duck fat and add the the remaining onion, garlic and five-spice powder.
7. Stir gently until the onion is soft and brown, then add the wine and port. Bring to the boil, scraping up the pan deposits. Cook until it's reduced by about two thirds to a thick sauce.
8. Strain the giblet stock, and add this the gravy. Taste and season with salt and pepper. Bring to the boil, then reduce it by about a half, until you get a smooth, silky gravy. Strain the sauce into a serving jug.
9. Carve the duck and serve with the gravy.