Whole roast duck with Szechuan sauce
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Marcello Tully's roast duck recipe pairs the whole duck in a spectacular Szechuan black bean sauce. Carefully remove the seeds from the chillis if you want less fire in your sauce. Roast duck is a wonderful main course any time of the year, but this duck recipe in particular is an excellent winter warmer when combined with the rich heat of the accompanying Szechuan flavours.
First published in 2015
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Ingredients
Metric
Imperial
Whole roast duck
- 1 large duck, 2kg
- salt
- pepper
Szechuan sauce
- 100g of Chinese black beans
- 100g of onion, finely chopped
- 1/2 garlic clove, finely chopped
- 60g of red chillies, finely chopped
- 30g of green chillies, finely chopped
- 800ml of chicken stock
- 30ml of brandy
- 135ml of white wine
- 180g of oyster sauce
- 22ml of soy sauce
- 30g of cornflour
- 14ml of sesame oil
- 1 tsp sunflower oil
SAVE RECIPE
Method
1
Start the whole roast duck by pre-heating the oven to 220˚C/gas mark 7. Remove giblets from inside the cavity of the duck and prick the skin of the duck all over with a skewer; this will allow excess fat to render off the duck during the cooking process
3
For the Szechuan sauce, heat the sunflower oil in a heavy based saucepan and sweat the onions for 3-4 minutes without colouring. Add the garlic and the chillies and continue to cook for 2-3 minutes, again without colouring
- 100g of onion
- 1/2 garlic clove
- 30g of green chillies
- 60g of red chillies
4
Rinse the black beans thoroughly under cold water. Place into a suitable sized pot, cover with cold water and bring to a simmer for 10 minutes. Once cooked, strain the beans and reserve for the next step
- 100g of Chinese black beans
5
Add the black beans, stir through until hot before adding the sesame seed oil towards the end of cooking process
- 14ml of sesame oil
6
Add the chicken stock, brandy, white wine, oyster sauce and soya sauce and bring to the boil.
Dilute the cornflour with a little water and then whisk into the simmering black bean mixture. Cook out until the sauce slightly thickens for 2-3 minutes
7
Carve the duck and serve with the hot Szechuan sauce
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