Rinse duck and pat dry. Remove neck and giblets and save. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin and save. Score duck skin with a sharp paring knife, making sure not to penetrate the meat.
Mix together salt, garlic powder, and 5-spice powder. Generously season the duck with the spice mixture. Place duck on a rack in roasting pan breast-side-up.
Heat oven to 350 degrees.
Roast duck for 2 hours, carefully pouring off fat and turning the duck over every 30 minutes. Duck is done when the internal temperature at the thickest part of the leg reads 165 degrees.
Notes
*For incredibly crispy skin refrigerate the seasoned duck overnight, uncovered and bring to room temperature prior to roasting.