Linwu Duck
A traditional specialty from Linwu, Hunan. The duck is tender and juicy, with a bold spicy flavor from dried chilies, ginger, and garlic. Every bite brings the authentic taste of Xiang cuisine.
Ingredients
14 items- Duck meat 500g
- Dried red chilies 15
- Ginger 1 piece
- Garlic 6 cloves
- Beer 1 can (330ml)
- Cooking wine 1 tablespoon
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- White sugar 1 teaspoon
- Salt to taste
- White pepper a pinch
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Cooking oil 2 tablespoons
Nutrition
Steps （8 steps）
Wash the duck and cut into 3cm cubes. Place in cold water with 1 tablespoon cooking wine and a few ginger slices. Bring to a boil over high heat, skim off foam, then rinse duck under warm water and drain well.
Cut dried chilies into sections, slice ginger, crush garlic. Slightly break star anise and cinnamon stick. Prepare all seasonings.
Heat wok over medium heat, add 2 tablespoons oil. Sauté ginger slices, garlic, star anise, and cinnamon for about 30 seconds until fragrant. Add duck, turn to medium-high heat and stir-fry until the duck surface turns light golden and oil renders, about 3 minutes.
Add dried chili sections and continue stir-frying for 1 minute to release the aromatic spiciness. Be careful not to burn the chilies; adjust heat if needed.
Pour in 2 tablespoons cooking wine or beer along the edge of the wok. Stir briefly, then add light soy sauce, dark soy sauce, sugar, and white pepper. Mix well to coat the duck evenly.
Pour in the remaining beer (or water) until it nearly covers the duck. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the duck is tender and the sauce reduces slightly.
Uncover, turn to high heat to reduce the sauce. Keep stirring until the sauce thickens and coats the duck pieces. Season with salt to taste.
When the sauce is almost completely reduced and the duck glistens, turn off the heat. Transfer to a serving plate and garnish with chopped spring onions or cilantro if desired. Serve immediately.
Tips
Rinsing the duck after blanching removes any gamey smell and tightens the skin. Using beer in the braising process enhances flavor and makes the meat more tender. Stir constantly during reduction to prevent sticking. Adjust the number of chilies based on your spice tolerance.
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