Stuff the cavity and smother the duck with the duck fat, cover with foil, place in oven at 120c for 8 hours. after 6 hours of cooking sprinkle the duck with 5 spice.
2 egg yolks
6 anchovies, finely chopped
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 1/2 cups rice bran oil
place egg yolks, anchovies, vinegar and mustard in a bowl, whisk really well. While still whisking slowly pour in the oil until thick and creamy. season to taste.
2 large potatoes
cos lettuce or and crunchy lettuce
8 eggs, hard boiled. boil water, gently place eggs in the boiling water for 10 minutes. remove from water, allow to cool, remove shells.
1 whole cooked duck
Remove duck from oven, place on separate dish to cool. Turn oven up to 200c. Carefully pour most of the fate into a heatproof container leaving enough fat to cook the potatoes in. Dice the potatoes into 1cm cubes, toss through the duck fat in the pan the duck was cooked in, cook in oven for 35-40mins or until golden and crispy.
while the potatoes are cooking strip the meat off the duck. set aside.
When the potatoes are cooked assemble the salad, place lettuce leaves on plate, top with the potato, duck and quartered eggs, drizzle the caesar dressing over the top and serve.