Loquat mandolin-shaped duck

I first created this dish at Coriole Winery in McLaren Vale, for a wine and food event in the mid-1980s. I used a 44-gallon drum to roast the ducks and four specially-made roasting forks for skewering them. Liz, John, Mary, our children and I slept there the night before in readiness for the onslaught the next day. We used olive-tree wood on the fire and the ducks were so crisp and fragrant that we sold out. We even sold the necks. Tim Pak Poy—now owner of Claude’s in Sydney—helped me with