Method

• 1.
  Rinse duck under cold running water. Trim away excess fat from inside and outside the cavity, but keep neck, parson’s nose and winglets intact. Place on a heatproof rack set over the sink and pour over a kettle of boiling water. Pat completely dry with paper towel, and season cavity with salt. Refrigerate, uncovered, for 2 days to dry out the skin.
• 2.
  Combine sugar, peach, star anise, cinnamon, cardamom and vinegar in a saucepan with 3/4 cup (180ml) water over medium-low heat. Cook, stirring occasionally, for 20-25 minutes until slightly thickened. Set aside to cool.

• 3.
  Remove duck from the fridge and bring to room temperature for about 2 hours. Preheat the oven to 180°C.
• 4.
  Lay the duck, breast-side up, on a wire rack set over a roasting pan and brush with oil. Season with salt flakes and roast for 45 minutes or until the skin is starting to brown. Pour off any fat from the pan (strain and reserve for another use such as duck-fat potatoes).
• 5.
  Increase temperature to 220°C and roast for 20 minutes until duck is just cooked – a thermometer inserted into the thigh should read 70°C and juices should run clear, and skin is crisp. Rest duck for 20 minutes, then carve the legs, breast and wings and cut into portions. Serve with the spiced peach sauce.