Prick the skin of the duck with a fork. Cut the orange in half and place both of these and the cinnamon sticks inside the cavity. Season.
Then warm the honey in a small pan until very runny, then mix in the ground cinnamon and five spice. Using a pastry brush, coat the duck skin all over. Place the ducks on the roisserie spit or, if cooking in a normal oven, place in a roasting tray. Roast the birds for approximately 1½ hours to give a golden brown, crispy skin.