Preheat the oven to 170°C/325°F/gas 3. Finely grate the ginger.
Rub the duck all over (inside and out) with the Chinese five-spice, a pinch of sea salt, 1 tablespoon of oil and the grated ginger. Halve the clementines and pop inside the cavity.
Place the duck breast-side up in a large roasting tray and cook for 2 hours, turning the duck breast-side down halfway through.
For the pancakes, heat 150ml water to 80°C (test with a kitchen thermometer, or measure out some freshly boiled kettle water and leave to cool for 4 minutes).
In a large bowl, mix the flour and water with a good pinch of salt and then knead for 2 to 3 minutes, or until you have a smooth, elastic dough. Wrap in a damp cloth and rest for at least 30 minutes.
Roll the dough into 2 sausages. Working with one sausage at a time, cut the dough into 15g nuggets – you should get about 30 altogether. Toss lightly in a little flour if they are sticking.
Roll out each nugget into a 10cm round with a rolling pin, dusting with flour if they stick. Brush each pancake with a little sesame oil to prevent sticking, then arrange in stacks of 6 to 8.
Roll out the stacks a little more to make uniform pancakes – use a 12cm plate or bowl as a cutter to help you measure and trim – re-roll any offcuts to make more pancakes. Place the stack into a bamboo steamer basket lined with greaseproof paper.
Place a saucepan or wok over a high heat, then fill with 5cm of boiling water and pop the steamer basket on top. Reduce the heat to medium and steam for 5 minutes, or until cooked through.
Remove the steamer from the heat and, working fast, carefully peel off each pancake and gently fold into quarters. Cover and set aside for reheating later. Repeat with the remaining dough.
Wash and trim the carrots and spring onions, then finely slice into matchsticks, along with the cucumber. Finely chop the chilli and the radishes. Pick the mint and coriander leaves, trim the cress.
When the duck is cooked, remove to a board and leave to rest for 10 minutes. Turn the oven up to 200°C/400°F/gas 6.
Carefully pour away the fat from the roasting tray (save in a heatproof jam jar in the fridge with the rosemary for next-level roast potatoes), then fish out the clementines from the duck cavity and squeeze the juice into the tray.
Place the tray on a low heat, pour in the hoisin sauce and leave to blip away for a few minutes, scraping up all the sticky bits from the bottom of the tray and adding a splash of water to loosen, if needed. Strain through a sieve into a clean bowl and leave to cool a little.
Peel away the skin from the duck and place it on a roasting tray, return to the oven for 10 minutes to crisp up even more, then cut into strips. Meanwhile, shred the duck with two forks and pile up the meat on a platter.
Reheat the pancakes in the steamer for 1 minute, then bring to the table with the shredded duck, crispy skin, hoisin sauce, salad and tuck in!
This sauce makes more than you need, so use up the leftovers in a stir-fry during the week. Delicious!