Anyone have Jamie O's recipe for Crispy Peking Duck?

[Orlando]

OK, so ducks are half price in Sainsburys atm, and I remembered making a really ace crispy peking duck thing from a JO book. Buy duck, buy pancakes, get home and search the cookery book archive here in the Orlando homestead.

That's the point at which I remember that the recipe is in Jamie's Dinners, and I got it out of the library once.

As far as I remember it's a dead simple recipe, and would involve hardly any arduous typing out... (slight wheedling tone creeping into voice now and pleading emoticon...) Please, please, please could somebody tell me what I need to do?

I've got it - hang on. Will be typing for a while but it's on its way!

Oh THANK YOU mm. Don't need the full recipe just a quick run down of what to annoint it with (5 spice pdr, I think anything else?) and how long it needs at what temp.

Preheat oven to 170/325/gas 3. Rub a nice duck (hope you have nice ducks, Orlando!) with loads of salt, inside and out. Dust bird all over with five spice and grate fresh ginger (optional) and rub it round the cavity. Put duck in roasting tray, put in oven.

Check every so often and spoon away excess fat.

Should take approx. 2 hours - leg meat will pull off bone and skin will be crispy.

Make plum sauce: 10-12 plums in a pan with 5 tbsps sugar, 2 pinches 5-spice powder, 2 tbsps soy sauce, half tsp. chilli powder, splash of water. Bring to boil simmer til nice shiny pulp. Can remove skins if you want (Jamie leaves them in). Can add grated orange zest if you want.

Finely slice spring onions and cucumber into batons. Buy pre-made pancakes and steam over a pan in a bamboo steamer (do you have a bamboo steamer - apparently they are a few quid from Chinese supermarkets. That's handy if you have a Chinese supermarket near you, I guess).

Once duck has cooled a bit, shred meat with 2 forks.

Oooooh, I love crispy duck...(that's me, not JO)

If anyone else has typed this out faster than me I'll scream!

Awww, you're just fabulous mm. Thank you so much.

I had absolutely no intention of making the plum sauce, but since you went to all the trouble to type it out am now wondering... Plums are in season, after all...

Anyway, thank you again. I owe you one!!

(have tried to ascertain how nice the duck is, but am finding it hard to tell-- it being de-capitated and all. Does Jamie give any clues as to what questions to ask it?)

You're welcome. No, Jamie is uncharacteristically uncommunicative on how to establish whether the duck is a nice one or not. Maybe ask it what its father did, which side of the duckpond its grandparents came from...?

Enjoy it! Typing that out has made me want to have Chinese take-away tonight (ours does a fabulous crispy duck and pancakes with hoi-sin sauce - and dh won't eat duck so I get to scoff the lot myself) but I'm trying to be good so I'm making a low-fat chicken korma instead.

It was great marthamoo, and I was able to fully relax and enjoy it properly having noticed that it said 'exclusively bred' on the label. Thank goodness. However, if my arteries are in anything like the state of the roasting tin afterwards I'm in big trouble.

All children were made to say 'thank you Mrs Moo' before being allowed to leave the table

Oh, I'm glad it was good - and your children clearly have impeccable table manners