Beer Braised Duck
A classic Hunan dish, duck braised in beer becomes tender and flavorful, with a hint of malt and chili. Rich, glossy sauce.
Ingredients
14 items- Duck meat 1500 g
- Beer 500 ml
- Ginger 1 piece
- Garlic 6 cloves
- Dried chili peppers 10
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Cooking wine 2 tbsp
- Scallion 2 stalks
- Green bell pepper 2
Nutrition
Steps （8 steps）
Cut duck into 3 cm cubes. Place in cold water with ginger, scallion, and cooking wine. Bring to a boil over high heat, skim off foam, cook 2 minutes. Drain and rinse with warm water.
Slice ginger, crush garlic, cut dried chilies into segments, rinse star anise and cinnamon.
Heat oil in wok over medium heat, add ginger, garlic, dried chilies, star anise, cinnamon, stir-fry until fragrant, about 1 minute.
Add duck, turn to medium-high heat, stir-fry until surface golden and fat renders, about 5 minutes.
Add light soy sauce, dark soy sauce, and sugar, stir well to coat each piece.
Pour in entire can of beer, add some water if not covering duck, add salt. Bring to a boil over high heat.
Turn to low heat, cover and simmer for 40 minutes until duck is tender, easily pierced with chopsticks.
Turn to high heat to reduce sauce, stirring constantly until sauce thickens and coats duck, about 3 minutes. Optionally add green pepper and cook 1 minute.
Tips
Duck must be stir-fried until golden to remove gamey flavor; use regular beer, not dark beer to avoid bitterness; simmer on low to allow duck to absorb flavors.
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