Beer Duck
Chinese beer duck braised with moyu
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1500 g whole duck ( , cut into small pieces)
- 1 L beer
- around 1000g pack moyu
- 2 tablespoons cooking oil
- 1 whole garlic ( , peeled and keep as whole pieces)
- 1 thumb ginger ( , sliced)
- 1 scallion white ( , cut into inch-long pieces)
- 3-4 dried chili peppers
- 2 tablespoons doubanjiang
- 3 fresh chili peppers ( , 2 red+1 green)
- pinch of salt
Instructions
- 1
Cut the moyu into small cubes (2cm thick), blanch in boiling water for 2-3 minutes. Transfer out and drain. This can reduce the pungent flavor and purify the taste.
- 2
Heat a large pot of water to boil and then cook duck chunks for 2-3 minutes, transfer out and drain completely.
- 3
Over medium fire, heat cooking oil and then fry the duck chunks for 6-8 minutes until the fat becomes to release and the skin becomes slightly brown. In the process, you need to keep stirring. Add ginger slices in the middle.
- 4
Move the duck chunks to the edges and thus form a small hole in the center, add doubanjiang, dried chili peppers and scallion, fry for 1 minute and then mix everything well.
- 5
Pour beer along the edges and then cover the lid to simmer for 20-30 minutes (depending on how soft you want the duck to be) and then add moyu chunks to cook for another 10 minutes. Add whole garlic cloves in the middle.
- 6
By now, remove the lid and continue cooking for 5-10 minutes until there is only around 1 cup of sauce left.
- 7
Add salt to taste if necessary and then add fresh chili peppers. Give a big stir-fry to mix everything well. Serve with coriander decorated.