1.Preheat oven to 160°C. Place a wire rack or trivet in a large baking dish.
2.Rub duck skin with combined five spice, sugar and salt. Fill cavity with remaining ingredients. Seal cavity with a wooden skewer or tooth picks. Place duck, breast-side up, on rack.
3.Bake 3 hours, turning and pricking skin every 30 minutes, to render the excess fat.
4.Remove duck meat and skin from carcass. Thinly slice.
5.Roll up sliced duck meat, sliced cucumber and hoisin or plum sauce in homemade crepes, rice paper wraps or pre-made pancake wrappers.
Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side.