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Whole roast duck with Szechuan sauce

by
Marcello Tully
Whole roast duck with Szechuan sauce

PT1H30M

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Ingredients

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Whole roast duck

Szechuan sauce

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Method

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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
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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.

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