「Beer-Braised Duck」

Ingredients and amounts

• 1 kg duck (half a duck), cut into pieces
• 800 ml beer
• 10-15 ml light soy sauce
• 5-10 ml dark soy sauce
• 5 slices ginger
• 12 cloves garlic
• 10 g rock sugar
• 5 dried chili peppers
• 30 ml Shaoxing wine
• 8 g salt
• 5 g chicken bouillon (optional)
• 4 cloves
• 3 star anise
• 3 bay leaves
• 20 g doubanjiang (fermented chili bean paste)

Step-by-step method

1. 1

   Step 1

   Cut duck into 3 cm pieces. Blanch in cold water with ginger slices and Shaoxing wine. Drain and set aside.

2. 2

   Step 2

   Heat a wok with about 100 ml oil over high heat. Add duck pieces and stir-fry until browned.

3. 3

   Step 3

   When the duck is fully opaque, push it to one side. Add doubanjiang and rock sugar to the empty side. Stir-fry over low heat until fragrant and the sugar caramelizes.

4. 4

   Step 4

   Add cloves, star anise, bay leaves, dried chilies, light soy sauce, dark soy sauce, and garlic. Stir-fry until aromatic.

5. 5

   Step 5

   Pour in beer to cover the duck. Add salt and chicken bouillon. Simmer over medium heat for 30 minutes (add 5 more minutes if you prefer softer meat).

6. 6

   Step 6

   Transfer to a serving dish and serve.