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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.
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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
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
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
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
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
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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Whole roast duck with Szechuan sauce
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