JAMIE OLIVER’S PEKING DUCK RECIPE 1.
Preheat your oven at 170ºC and rub a large duck with a handful of salt, two handfuls of brown sugar, Chinese five spice and some grated ginger.
2.
Place the duck in a roasting tray and put it in the oven
3.
Once every half hour or so open up the oven and baste the bird with the rendering fat to make sure the skin gets extra crispy
4.
Approximately two hours later your duck should be ready. The meat should pull off the bone and the skin wonderfully crisp (if not just put the oven up to 200ºC for fifteen minutes)
5.
While the duck is cooking you can make the plum sauce. Put 12 de-stoned plums in a pot with 5 tablespoons of sugar, some pinches of Chinese fivespice, a large pinch of chilli, two tablespoons of soy sauce and a splash of water. Bring to a boil and then blend it into a nice smooth paste. Set aside allow to cool before serving.
6.
For serving, slice your cucumbers and spring onions into long thin fingers.
7.
Pancakes will possibly be your biggest challenge as it is rare to find them in Nairobi supermarkets so your best bet is to either ask a restaurant to deliver them to you or try your hand at making them yourself with a thinned-down version of your favourite pancake recipe.
8.
Invest in a steamer which can be bought in any of the Chinese shops around town and which will elevate the presentation of your dish.
9.
Serve all elements separate and allow everyone to have fun rolling up their own wraps.
37.
