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3.2 KiB
3.2 KiB
Rural Beer Duck Recipe
Simmering duck meat with beer enhances its rich, nourishing flavor. The duck is not only savory and aromatic but also carries a subtle hint of beer. Beginners can typically complete this dish in about 1 hour.
Estimated Cooking Difficulty: ★★★★
Essential Ingredients and Tools
- Duck meat
- Beer
- One wok or frying pan with a diameter of at least 32 cm (a smaller pan makes stir-frying difficult)
- Green bell pepper
- Red bell pepper
- Garlic
- Ginger
- Thai bird's eye chili
- Garlic sprouts
- Scallions (green onions)
- Tsao-ko (black cardamom)
- Cinnamon bark
- Star anise
- Bay leaves
- Dried chili peppers
Quantities
- Duck meat (half a duck, approx. 1 kg; ask the butcher to chop it into small pieces)
- Beer 1000 ml (you can buy two 500 ml cans)
- Green bell pepper 2 pieces, Red bell pepper 1 piece (length between 10 cm and 15 cm is acceptable; cut into 2 cm segments or slices)
Aromatics
- Garlic 4 cloves, smashed and set aside
- Ginger 3 cm piece, smashed and set aside
- Thai bird's eye chili 3 pieces, cut into two halves each (omit if you do not like spicy food)
- Garlic sprouts 2 stalks, cut into segments and set aside
- Scallions 2 stalks (1 cut into segments, 1 set aside for later use)
Spices
- Tsao-ko (black cardamom) 2 pods, smashed and seeds removed, set aside
- Cinnamon bark 1 small piece, approx. 4 cm
- Star anise 3 pieces
- Bay leaves 3 leaves
- Dried chili peppers 6 pieces (omit if you do not like spicy food)
Instructions
Blanching the Duck Meat to Remove Odor and Blood
- Rinse the duck meat and place it in the pot.
- Add enough water to submerge the duck meat.
- Add 20 ml of cooking wine.
- Add the reserved scallion stalk.
- Add the ginger (the smashed 2 cm piece).
- Bring to a boil over high heat.
- Skim off the floating foam.
- Remove the duck meat, rinse it thoroughly with clean water, and set aside.
Start Cooking
- Heat the wok, then add 60ml of peanut oil.
- When the oil temperature reaches 60°C, add a handful of Sichuan peppercorns (30 grains).
- Add duck meat and stir-fry for 4 minutes.
- After 2 minutes, add all the spices.
- At the 3-minute mark, add all the aromatics (ginger, garlic, and millet peppers).
- Add 1000ml of beer.
- Simmer the duck meat for 30 minutes.
- At 10 minutes, add salt (3g), light soy sauce (10ml), and dark soy sauce (5ml).
- At 20 minutes, add all the auxiliary ingredients (green and red pepper segments).
- At 29 minutes, add garlic sprout segments and green onion segments.
- Stir-fry for 1 minute.
- Remove from heat and serve.
Additional Content
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During the process, keep an eye on the boiling liquid level. If the ingredients drop below the 2/3 mark, add hot water or beer.
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Head Chef: Cooking "Rural Beer Duck" on a traditional wood-fired stove tastes absolutely amazing
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.