Kylie's duck with plum sauce - help

[Hungry for duck]

Has anybody tried Kylie Kwongs duck with plum sauce? Or even just seen the show on this recipe?
I need a bit of help. What does she mean by "ease the meat away from the carcass, leaving thighs legs and wings intact". Do I chop off the bony carcass and just go for these bits? Or do I prepare the entire duck with loosened flesh? Latter sounds weird - help!

[Spot!]

If it's not late for my 2 cents worth I have had a look at the recipe.

The dish is to be served boneless save for the thighs, legs and wings - in effect you remove the breast bone and the rib cage.

The recipe does say that you deep fry the duck halves but imagine that it won't make much difference (save for the fact that the dish might have a bit more fat) if you cut the duck into smaller pieces.

Looking at the picture in Kylie's book it is about presentation and it does look good!

Let us know how you went with the recipe.

[Hungry for duck]

Hey Spot!
After thinking it over, I removed what bones I could and basically ended up with thighs, legs and wings and a few bits and pieces.
I cut the duck into smaller pieces for deepfrying but found this does not leave much taste in the duck! It crisps up but tastes oily (I hardly ever eat deepfried food so perhaps my tastebuds are very sensitive to this). The skin was soft, strangely enough, despite being thoroughly deepfried!

The sauce was horrible. Tasted like cough syrup. Make sure you have a jar of plum sauce on hand just in case you don't like the sauce either.

I loved the pictures, the reviews online about eating it at her restaurant were very favourable, but the actual product as made by me (quite proficient amateur cook) was too fiddly and not at all repeat-worthy.
This is the second Kylie recipe I've tried (the first was deepfried tofu with spicy salt, that did not turn out well either) and I'm wondering whether third time will be the charm...

[Kylie Wrong]

If you ask me, Kylie's receipes are no where near real Chinese food because she uses way too much soya sauce, salt, and a whole bunch of pre-prepared sauces which totally kills the meat, fish or veg that she cooks it with.

[Hungry for duck]

I was hoping to learn a bit about modern chinese food from Kylie, but her recipes just dont work for me. Tried a third recipe yesterday, no go.. her book has now been binned.
Can anybody point me towards a really good easy book on modern chinese/asian cooking without fuss - sort of the Jamie Oliver type relaxed cooking please? TIA

[rider-fan]

For local cuisine, I've found Violet Oon's cookbooks quite helpful. Nearly everything I've tried has worked. Ainsley Harriott (spelling?) also seems to have a flair for Asian-inspired fusion dushes.

[Hungry for duck]

Lovely, thanks for the tip! I love Ainsley's programs, he's such a fun cook.