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Whole roast duck with Szechuan sauce

Great British Chefs
  • minutes
  • Serves 2

INGREDIENTS

1

Duck, 2kg, large

60 g

Chilli, red

30 g

Chillies, green

100 g

Chinese black beans

1/2

Garlic clove

100 g

Onion

800 milliliters

Chicken stock

180 g

Oyster sauce

22 milliliters

Soy sauce

30 g

Cornflour

1

Pepper

1

Salt

14 milliliters

Sesame oil

1 tsp

Sunflower oil

30 milliliters

Brandy

135 milliliters

White wine