Sichuan Roast Duck
Roast duck is a wonderful main course any time of the year, but Great British Chefs Marcelo Tully’s recipe in particular is an excellent winter warmer when combined with the rich heat of the accompanying Szechuan flavours. Recipe courtesy www.greatbritishchefs.com.
Whole roast duck
- 1 large Gressingham duck, 2kg
- 100g of onion, finely chopped
- 1/2 garlic clove, finely chopped
- 1 tsp of sunflower oil
- 30g of green chilli, finely chopped
- 60g of red chilli, finely chopped
- 30ml of brandy
- 135ml of white wine
- 180g of oyster sauce
- 22ml of soy sauce
- 800ml of chicken stock
- 100g of Chinese black beans
- 30g of cornflour
- 14ml of sesame oil
- 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.
- 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.
- Carve the duck and serve with the hot Szechuan sauce.