I read at least 15 recipes for variations of crispy duck.   Some were complex processes; poaching; marinading; roasting; deep frying – which seemed far too complex, especially when you leave the cooking until the last minute and are trying to paint the entry hall at the same time.  Jamie Oliver has a very simple recipe which worked very well…..1 Duck (giblets removed next time please Clare…)Rubbed inside and out with Kosher salt.  Then rub outside with 5-Spice powder and grated (fresh) ginger.  Roast in moderate over for 2 hours, the meat should be pulling away from the leg bones. Then turn oven up to high and bake until the skin is crispy (20 mins). Serve with pancakes (buy frozen Moo-Shu or Peking Duck pancakes from an asian grocery); julienne of spring onions and cucumber; hosin sauce; plumb sauce.Truly delicious!