- Well, hello everyone, it's Barry here,
welcome to My Virgin Kitchen.
I hope you are well.
Today is another recipe in our growing
Chinese homemade takeaway kind of playlist thing,
that's what we're gonna call it.
We are making today that classic roasted duck
in pancakes with our very own homemade plum sauce.
(upbeat music)
(crunching)
(barking)
(growling)
I have to be honest, out of this playlist so far,
this is the ultimate one
that I wanted to learn to do.
And the good thing is, it's actually very simple.
We'll find out in a bit.
So let's just get a dad joke, pun, out of the way,
this recipe's gonna be quackers.
But if you missed any other ones on the playlist already,
we've done the prawn toast, we've done the egg fried rice
and last week...
This recipe is split into two parts,
the first one is the duck which we're gonna roast,
which will take a couple of hours, but we wanna get it
nice and crispy so we can shred it.
Shredder!
I can't think of a Ninja Turtle reference
other than shredder.
The other one is the duck or hoisin or plum sauce
which is actually, contains plums, I did not realise that.
You know how you sometimes get,
I actually can't think of one example right now
but earlier I had about five in my head.
You know when something's called like plum sauce
and it doesn't even have plums in it, right?
If you can think of some, let me know down below
because my mind is just completely gone.
But the first thing you need to do is
go to a supermarket or butchers or wherever
and get yourself a duck.
Now a bit like a chicken in the supermarket,
you can get yourself like a whole duck
or you can also get something called a duck crown
which is just a teeny bit cheaper,
because duck is a little bit expensive.
So I went for the more budgeted version of a duck crown
which was in my fridge overnight.
And there we go, folks, looks a lot like a chicken.
This is a duck crown.
Do not wear it on your head.
I'm gonna do this all over but I'm just gonna
show you quickly, I've got some kitchen towel here,
probably use a little bit more,
and I'm just gonna take some of the moisture out of it
because we're gonna actually do a dry rub on it.
Okay, we're gonna rub some Chinese five spice into it,
which has actually become one of my new best friends
in these videos, since I've been doing this
Chinese playlist, ginger, garlic and five spice.
All right, I've got myself a little tray
which the crown will fit in.
So we just place that in there, nice and dried out, okay?
On the last video some of you guys were like,
"I can't get Chinese five spice."
If your local supermarket doesn't sell it,
you should really make your own anyway,
if you wanna really be hardcore,
but it's a mixture of star anise, cinnamon,
fennel seeds, black pepper and cloves.
So I shouldn't really like it that much
because it's got the star anise in it
which I really detest but the combination does really work.
We're also gonna put some salt on the duck,
this is smoked salt but you can just use normal stuff.
Bit of ginger and half an orange.
We'll use the other half of the orange
for the plum sauce in a little jiffy.
There is no other word for this,
it is gonna get a little bit messy,
but we wanna really like fake tan this bird up.
So that's my salt.
Loads of you guys are raving about smoked salt,
so much so, the people that actually run this company
have contacted me on Twitter saying,
"Yes, I believe you're a big fan, sir, thank you
"very much for promoting it." (chuckling)
I'm trying to do it all with one hand as much as I can
at the moment so I can like hold things but you will need
both in a minute so you can really rub it in.
But I need to also stop my camera.
(laughing)
So we rub this, oh wow, that smells so good.
It is quite a coarse mix, five spice,
it's kinda like rubbing sand.
Just trying to put a lid on one handed, all right.
I'm gonna stick a bit of ginger right inside it
and then also, an orange.
There we go, completely coated, orange and ginger in there.
You could rub ginger on there as well if you want
or put like gratings of it, it's completely up to you.
But I'm gonna wash my hands
and we're gonna get it in the oven and that's it.
Preheating my oven to 150 C with a fan
which is 170 C without a fan oven,
gas mark three I think?
Yep, and 325 Fahrenheit.
Duck is actually quite a fatty meat
and I guarantee it, well, I don't,
but it happens nearly every time I go to a Chinese,
everyone's like, "Oh, yeah, I love duck pancakes!"
Apart from the vegetarians, sorry guys,
we'll find an alternative, all right?
And there's always some person that goes,
"Yes, but they are very fatty though, aren't they?"
It is quite fatty so every sort of half an hour
I might have to tip some of the fat away
from the tin to make sure the crispiness goes on the skin
and we get a real nice crispy duck.
We just basically don't want all the fat
swimming around the pan.
My oven is just about there,
it's got like a little loading bar.
Always preheat your oven, folks, I never used to do that
back in the early days of the videos.
Please do it.
Oh, Mrs. Barry is off today
but she's just looking after Chloe, who's a bit poorly.
And we're both wearing the cartoon top.
Are you excited for a crispy duck supper?
- I am, yes.
- [Barry] I took the ring off because, no, I took it off
because I was rubbing a bird. (cackling)
Sorry. - You took your wedding ring
off because you were rubbing a bird.
- All right, so in this goes
and I've actually put a bamboo skewer
in my orange just to hold it in place.
I'm gonna keep my
eye on that.
Sorry, I've never done that.
1300 videos and I've not done that joke before.
Now I know why.
Keep your eye on it,
but we will now start to make our duck sauce
'cause the cool thing with that is
we can just warm it up once we're ready to go.
And it'll also make an amazing dipping sauce
for lots of things.
All right, time to work, ooh!
My gosh. (laughing)
You all right?
Why am I talking to my camera as if it's a person?
Duck sauce then.
Little bit of honey,
some H2O, half an orange, remember the other orange
half is actually in the oven right now.
Yep, phew, that was quite tangy by my nose right there,
that is some white wine vinegar.
Remember, you can use rice wine vinegar
as well if you wanna use that.
Right here is a teaspoon of fresh ginger
that I've just grated up.
The most important ingredient, plums,
in plum sauce, what?
Yeah, I know.
Five plums.
Now these have stones in them
but we're not really bothered about that.
We're just gonna halve them like that, leave the stone
in there because we're gonna pass it through a sieve anyway.
You could could chuck 'em in whole but you're gonna need
to simmer 'em a bit longer if you do that.
All we're gonna do is shove all of this in a pan.
I mean, even Amy could do that.
Can you use a sauce pan?
Probably not.
You also need a bowl of sugar.
I had already weighed this out but I left it
behind the microwave, I knew I had forgot something
I'm like, "Oh, that's gonna be quite tangy."
Pan.
Water.
Squeeze that orange juice in there.
And remember, if you get any seeds or pips in there
or whatever, like that, oh no, that's flesh,
that's all right, but if we do get any pips in there
it's gonna be strained any way.
Vinegar, squeeze of honey, 'bout a teaspoon.
Sugar.
Ginger.
And the plums.
Bit of heat.
I'm just giving it a gentle stir
to dissolve the sugar into that liquid.
Oh, smells really good.
Not as good as the duck's smelling,
that's smelling phenomenal.
Anyhow, we'll let this bring up to heat.
Lid on, and it should simmer for about 20 minutes
to soften those plums up, and we're done.
(bubbling)
Oh yeah!
That's cool, I wanna be in there,
like a little plum hot tub.
All right, folks, so our last five minutes here,
you can see a stone there, I've got one on my spoon.
I'm actually taking my stones out.
So in the instructions, I'll write to have your plums
already de-stoned because I've changed my mind,
I'm actually gonna blend this up.
I'm gonna let it cool down.
As you can see, it's thickening, it's reducing,
which is awesome, it's kind of like going
to a pulpy texture and that'll be perfect hot or cold.
But I wanna get it smooth as I can,
keep as much flavour in and then still
run it through a sieve to keep it smooth.
Sorry, I was just peeking duck in my fridge.
Only other thing to do is slice up some spring onions
and cucumber into strips and stuff to serve alongside it.
So we're pretty much coming to the end now.
All right, just taken it off the heat,
it is extremely hot and it's nice and thick, love it.
And there are my five stones that I have fished out.
They actually floated to the surface,
it was quite easy to do.
As for the duck, you see all that fat in there?
I'm gonna pour that out
and keep cookin' it until it's nice and crispy.
(whirring)
Alrighty.
Let's pass that through a sieve into a jug.
Oh, and my spring onions and cucumber bits
are sliced up there and also the kitchen,
(inhaling deeply)
it smells so much like a Chinese takeaway right now.
In fact, if some of you make this recipe,
take a picture with it and go,
(inhaling deeply) and hashtag it #SmellMyKitchen
and I'll re-tweet a few of 'em, all right?
So it's quite a thick sauce.
It might take a little while to pass through this,
but it's smooth, it's all good, baby.
Just using my spoon to pass it through but I'm very tempted.
Oh my gosh.
That is insane.
That is like plum sauce direct from planet plum.
So much better homemade.
I'm just pouring this now into a little serving vessel
but, of course if you want, you could keep it
in a little sealed jar, that would look pretty cool.
It's time to get the duck out!
Ooh!
Yes.
Get a load of that smell coming down your nostrils, eh?
(inhaling deeply)
So all I do is let it cool down just a teeny bit,
take the orange and the ginger out of it
and just shred it up in the pan with some forks,
Wolverine style.
So I'm just shredding this up, just straight into it.
It's falling apart so easy,
the orange has steamed the insides as well
and the ginger flavor's in there, it's gonna be gorgeous.
So just shred up your duck.
This looks like the perfect place to build one,
here is my board, this is one of the pancakes
that I've just warmed up in the microwave.
Keep them in the fridge until just serving
so they're nice and flexible and of course warm.
We'll put down just a handful of spring onion.
Couple of strips of cucumber.
The shredded duck, oh my gosh, this is so good.
Remember, I don't sort of colour correct
or do anything in my edits to make this look any better
than it should, I'm not really that good at editing
to show you that, but, maybe I should.
Just looks great, you have to believe me.
Yeah, it's not quite showing you the sort of contrast
of the colours that are coming through but
hopefully this plum sauce will.
Oh my gosh!
It's like glossing it.
Beautiful.
And there we go, and I'm gonna let Mrs. Barry taste it
and give you her reaction.
(crunching)
My god.
- Wow, that's really nice.
- To me it's like everything else on this playlist so far,
most recipes as well, in general,
it's that freshness, it just mmm!
Smacks ya.
- Tastes just like the real, well, it is the real thing,
but it tastes just like it. (Barry laughing)
- That's just like real food.
So while Mrs. Barry finishes that off,
don't forget to let me know any recipe ideas
or even playlist ideas down below.
Send me pictures on social media @MyVirginKitchen.
We'll see you next time.