Beer Duck

Beer Duck

　　Beer Duck is a braised dish. The combination of duck meat and beer might have been invented by someone who loves both good drink and good food. The dish features tender and succulent duck meat, with the aroma of duck complemented by the fragrance of beer.

　　Main ingredients: one innocent duck weighing about 3 jin (approx. 1.5 kg), using only half.

　　Side ingredients: potatoes, green bell peppers, and bamboo shoots, all cut into small cubes, and blanched in boiling water for later use.

　　Seasonings: dark soy sauce, Pixian bean paste, ginger slices, several garlic cloves, tsao-ko, bay leaves, fennel seeds, cinnamon sticks, Sichuan peppercorns, star anise, dried tangerine peel, cardamom, cooking wine, scallion bundle, and one bottle of beer.

　　Step 1: Cut the duck into small pieces of about 3 cm, wash to remove blood, drain, then marinate with ginger slices, cooking wine, and salt.

　　Step 2: Heat oil in an iron wok. Once hot, add ginger slices to sauté, then add the duck pieces and stir-fry until they turn slightly red, then remove.

　　Step 3: Leave some base oil in the wok, add Pixian bean paste and stir-fry until it releases its red oil. Then add ginger slices and garlic cloves, followed by the duck pieces and stir-fry for a while. Once the duck is well-seasoned, turn to medium heat, then add dark soy sauce, tsao-ko, bay leaves, fennel seeds, cinnamon sticks, Sichuan peppercorns, star anise, dried tangerine peel, cardamom, cooking wine, scallion bundle, and pour in the beer until it covers the duck. Cover with a lid. Once the duck is just cooked, add the potatoes, green bell peppers, and bamboo shoots. When the beer has mostly evaporated, remove and discard the scallion bundle, star anise, dried tangerine peel, etc., then serve the dish. Then it’s time to dig in and fight over the potatoes. This dish features tender and succulent duck meat with a long-lasting aftertaste.