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Whole roast duck with Szechuan sauce

Whole roast duck with Szechuan sauce

PT1H30M

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
  • 1 large duck
2
Season the duck with salt and pepper and place on a roasting rack inside a roasting tray. Cook for 30 minutes, then turn the oven down to 170˚C/gas mark 3 and cook further for 1 hour and 10 minutes. Rest for 15 minutes in a warm place before carving
  • salt
  • pepper
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 chilli
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
  • 800ml of chicken stock
  • 30ml of brandy
  • 135ml of white wine
  • 22ml of soy sauce
  • 180g of oyster sauce
7
Carve the duck and serve with the hot Szechuan sauce

Ingredients

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  • Whole roast duck

  • Szechuan sauce

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