|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Whole roast duck with Szechuan sauce

by
Marcello Tully
Whole roast duck with Szechuan sauce

PT1H30M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Whole roast duck

Szechuan sauce

print recipe
shopping List

Method

print 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
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
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
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
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
Share recipe
Marcello Tully
Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

You may also like

Whole duck
Recipe Collection
Crispy orange and maple whole fried duck
by James Sommerin
Aromatic duck with asparagus and cucumber salad
by Paul Ainsworth
Truffle roasted duck
by Tong Chee Hwee
Peking duck
by Andrew Wong
Sous vide duck
Recipe Collection
Duck, puy lentils, roasted onions
by Richard Bainbridge
Duck salad
Recipe Collection
Duck recipes
Recipe Collection
Marcello Tully
Kinloch Lodge

NAVIGATE

© Great British Chefs 2021