China · Home-style
Beer-Braised Duck
Pieces of duck browned hard, then braised in beer with bean paste and warm spices until the meat is soft and the sauce is thick and savory.
Beer-braised duck became a party dish because it asks for a pot big enough for the bird and a cook willing to wait an hour for it. The beer both tenderizes the meat and seasons the sauce, so salt goes in early and sparingly. Duck carries a lot of fat under the skin, so the finished dish is often skimmed of grease before it goes to the table.
Ingredients
- half a duck1 kg
- beer800 ml
- light soy sauce5 ml
- dark soy sauceExact
- ginger5 pieces
- garlic cloves12 pieces
- rock sugar10 g
- dried chili5 pieces
- cooking wine30 ml
- salt8 g
- chicken bouillon5 g
- cloves4 pieces
- star anise3 pieces
- bay leaf3 pieces
- fermented chili bean paste20 g
Directions
- 1
Chop the duck into three-centimeter pieces, put it in a pot of cold water with ginger slices and cooking wine, blanch, then lift out and drain.
- 2
Heat the wok, add about one hundred milliliters of oil, and once it is hot add the duck and stir-fry until colored.
- 3
When the duck has changed color all the way through, push it to one side of the pan, add the bean paste and sugar, and stir over low heat until fragrant and the sugar colors.
- 4
Add the cloves, star anise, bay leaf, dried chili, light soy sauce, dark soy sauce and garlic and fry until fragrant.
- 5
Pour in the beer to cover the duck, add the salt and chicken bouillon, and braise over medium heat for thirty minutes, or five minutes longer if you prefer it softer.
- 6
Turn out onto a plate and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.