Roasted Duck with Caramelised Pear, Filo Crisp & Spinach Salad

Ingredients

• 1 whole duck, approximately 2.2kg
• Salt
• Freshly ground black pepper
• 1 tsp Chinese Five Spice
• 1 orange, cut into quarters
• 3 sprigs thyme or rosemary
• 3 firm pears, peeled, cored and sliced
• 1 tbsp unsalted butter
• 2 tsp brown sugar
• Pinch of salt
• 1 ½ cups mixed berries (fresh or frozen)
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• Zest of 1 lemon
• 2 tbsp water
• 4 sheets filo pastry
• 2 tbsp melted butter
• Sea salt
• 3 cups baby spinach