Szechuan Roast Duck Recipe · Gressingham

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Add the black beans, stir through until hot before adding the sesame seed oil towards the end of cooking process.

Step 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.

Step 7

Carve the duck and serve with the hot Szechuan sauce.