Whole Roast Duck with Szechuan Sauce

by Marcello Tully

Main Easy ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 1 hour 30 minutes


1 large duck, 2kg



100g of Chinese black beans

100g of onion, finely chopped

1/2 garlic clove, finely chopped

60g of red chillies, finely chopped

30g of green chillies, finely chopped

800ml of chicken stock

30ml of brandy

135ml of white wine

180g of oyster sauce

22ml of soy sauce

30g of cornflour

14ml of sesame oil

1 tsp sunflower oil


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

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

7. Carve the duck and serve with the hot Szechuan sauce