Cantonese-style roast duck with Asian greens

For duck

1. Blanch duck in boiling water allow to cool. Season inside of duck with 5-spice powder.
2. Place all marinade ingredients in pot. Bring to boil and reduce by half.  Put marinade in deep-sided tray, place duck breast side down in marinade, and marinade for 1 hour.
3. Preheat the oven to 180c. Put duck on trivet and roast for 20 minutes, then reduce oven to 160c and roast for another 40 minutes. Brush with marinade every 20 minute. Remove, carve and serve.

For the vegetables

1. Blanch the pak choy and asparagus, place to one side. Warm the oil, add the ginger, chilli, onion, garlic, all together and fry until softened. Add the pak choy, asparagus, fry for 2 minutes then add soy, spinach and coriander. Serve with rice or noodles.