On the day buy a whole BBQ duck from China Town. Have the butcher chop it up. Keep in the containers and in a 70deg oven. Do not let it go cold.

Use the hearts of the 2 onions. Cut into quarters. Discard the outer rings.

Slice the ginger into fine chips, chop the chillies and add to the plum sauce and gently heat.

Heat 2 Tbs of peanut oil in a wok and add the onion, and duck. Add in the sauce and fry 90 seconds.

Plate to serve.
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1 whole BBQ duck chopped
2 large Onions
1 Tbs sliced Ginger
150ml Plum Sauce (Ayam)
2 Birds eye chillies (optional)

Canned Shitake Mushroom (optional)

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Substitute sliced BBQ Pork

There are recipes that can be made a whole lot easier by using prepared ingredients. Might not be kosher in a cooking competition but here we are. The object is the best outcome. Buying BBQ duck or BBQ pork from a Chinese kitchen is correct. Only the very best Chinese restaurants have their own roasting kitchen. All the other restaurants and takeaways buy from a roasting kitchen. And seriously, these kitchens are fantastic at what they do. And the price is just a few dollars more than buying the raw duck.

I have had a few goes at roasting duck and and I can make a good fist of it. I learned that you need to steam the duck first to render most of the fat. You need a great marinade, a oven big enough to hang the duck, a pump and attachments to blow off the skin and so on. You just can't plonk it in a baking dish like a chicken.

This recipe is easy. The result is greatly enhanced over say the local takeaway if you buy the duck or pork on the same day and keep it warm. Don't let it go cold. The texture of the meat is so much better.