Rustic Beer Duck
Simmer duck with beer to make a dish that deepens the nourishing flavor of the duck. The duck is not only fragrant and tasty, but also carries a light beer aroma. Generally, beginners can finish in just 1 hour.
Ingredients and Tools
- duck
- beer
- one wok 32 cm or larger (wok too small is hard to stir-fry
- green pepper
- red pepper
- garlic
- ginger
- millet chili
- garlic shoots
- scallion
- tsaoko
- cinnamon
- star anise
- bay leaf
- dried chili
Measurements
- duck (half, 1 kg, ask the market butcher to chop into small pieces)
- beer 1000 ml (you can buy two 500 ml canned beers)
- green pepper 2, red pepper 1 (length 10 cm to 15 cm is fine) (cut into segments or slices, 2 cm per segment) side ingredients
- garlic 4 cloves, smashed and set aside
- ginger 3 cm long, smashed and set aside
- millet chili 3, cut into two segments (if you don’t eat spicy, you can skip)
- garlic shoots 2, cut into segments and set aside
- scallion 2, cut 1 into segments, keep 1 for later spices
- tsaoko 2, smashed and deseeded
- cinnamon a small piece 4 cm
- star anise 3
- bay leaf 3
- dried chili 6 (if you don’t eat spicy, you can skip
Steps
- Rinse the duck once and put it into the pot
- Add water to cover the duck
- Add 20 ml cooking wine
- Add the reserved 1 scallion
- Add ginger, 2 cm, smashed
- Turn on the heat and bring to a boil
- Skim off the foam
- Remove the duck, rinse clean, set aside start cooking
- Wash the wok, heat, add 60 ml peanut oil
- When the oil reaches 60 degrees, add a handful of Sichuan peppercorns (30 pieces)
- Add the duck and stir-fry for 4 minutes
- After 2 minutes add all the spices
- At 3 minutes add all the aromatics (ginger, garlic, millet chili)
- Add 1000 ml beer
- Cook the duck for 30 minutes
- At 10 minutes add salt (3 g), light soy sauce (10 ml), dark soy sauce (5 ml)
- At 20 minutes add all the side ingredients (green and red pepper segments)
- At 29 minutes add garlic shoot segments and scallion segments
- Stir-fry for 1 minute
- Plate and serve
Notes
- During cooking, watch the boiling water level; if it drops below 2/3 of the ingredients, add hot water or beer.
- Chef’s note: When cooked over a rustic stove, “Rustic Beer Duck” tastes amazingly good. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.