China · Home-style
Country-Style Beer-Braised Duck
Duck simmered slowly in lager until the meat turns soft and faintly floral, in a rich brown sauce sharpened with green pepper and chili.
Village cooks have long reached for lager when stewing duck, because the hop bitterness pulls away the gamey smell that puts many people off the bird. The countryside version is deliberately plain, built on salt, ginger and scallion, and lets the beer do the work over a long covered simmer. A tougher, older duck is usually the reason to make it at all.
Ingredients
- duck1 kg
- beer1000 ml
- green pepper2 pieces
- garlic4 pieces
- bird's eye chili3 pieces
- garlic scapes2 pieces
- scallion2 pieces
- star anise3 pieces
- bay leaf3 pieces
- dried chili6 pieces
Directions
- 1
Rinse the duck once and put it in a pot.
- 2
Add water to cover the duck.
- 3
Add twenty milliliters of cooking wine.
- 4
Add one of the reserved scallions.
- 5
Add the ginger, crushed flat, about two centimeters long.
- 6
Bring to a rolling boil over high heat.
- 7
Skim off the scum.
- 8
Lift out the duck, rinse it clean in cold water and set aside.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.