Yes it should be duck and it works wonderfully with duck but chicken is cheaper and chicken is what fell out if my freezer and almost broke my foot. A free range chuck from Aldi is £4.99 the rest is basically store cupboard things.
It starts with a small bowl and a small chicken.
Put the chicken on a roasting tin preferably one with a rack.
In the small bowl mix together the following.
1 tbsp hoi sin or oyster sauce
1 tbsp soy sauce
1 heaped tsp five spice powder
1 heaped teaspoon garlic granules
Once mixed coat the chicken with the paste.
Roast in a hot oven (200c) until the skin is crisp. Put a layer of water in the pan under but not touching the chicken so that the juices do not burn.
Once crisp turn the oven down to 150c and cook until the juices run clear.
Allow to rest for at least 20 minutes and preferably longer as chicken is much better warm rather than hot. Carve or shred and devour with your accompaniment of choice.
We had stir fried mushrooms, onions, beansprouts and noodles with a peanut satay sauce (made from the juices of the chicken, 1 tbsp peanut butter, 1 tbsp honey, 1 tsp 5 spice powder, pinch of dried chili and 1 tbsp soy sauce) there were no leftovers.
This could be diet friendly if you removed the skin before serving. The skin is divine but the flesh is also very moist and tasty.