1.Rinse duck under cold water; pat dry inside and out with absorbent paper. Place duck in shallow dish. Cut one orange half into quarters; push orange quarters, one bay leaf and one cinnamon stick into duck cavity. Tie legs together with kitchen string; tuck wing tips under duck.
2.Combine salt and five-spice in small bowl. Rub duck with oil, then half the salt mixture. Cover; refrigerate 3 hours.
3.Preheat oven to 200°C/400°F.
4.Place remaining bay leaf, cinnamon and orange halves cut-side down, on rack in large shallow baking dish; place duck, breast-side down, on top. Roast, uncovered, 1¾ hours, turning duck and oranges every 30 minutes. Serve duck with reserved salt mixture.