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Well it's decided! I 'rolled' into the kitchen to start, and there was hubby drying the duck after pouring boiling water over it - so we were having the aromatic crispy duck anyway! He's rubbed it with five spice powder, pricked it all over with a fork and it's now roasting to a teaky- coloured dark crispiness...
I've made some dumplings filled with minced pork and prawns, ginger and spring onion, they'll go into the bamboo steamer, and some baby bok-choi just sprinkled with light soy and toasted seasame oil