1.Preheat oven to hot, 200°C. Wash duck and pat dry with paper towel.
2.Fill cavity with orange, onion, star-anise and cinnamon. Secure opening with a skewer. Tie legs together using kitchen string.
3.Rub skin with chinese five spice. Prick all over with a skewer or knife tip. Place duck on a wire rack in a large baking dish.
4.Bake for 1 1/2 hours until cooked through. Rest, covered, for 10 minutes before carving.