Beer Duck Beer duck is a classic home-cooked dish with bright red color, rich aroma and tender meat, which is a very good dish to go with wine.
Ingredients:
Half a duck (about 15kg）
Beer 500ml
2 tablespoons light soy sauce.
1 tablespoon dark soy sauce.
1 teaspoon sugar.
5 slices of ginger. 5 cloves of garlic.
2 dried red peppers.
2 star anise. Cinnamon bark 1 section.
2 bay leaves. 10 peppercorns.
Salt to taste. Step 1
Wash the duck, remove the guts and fat, and cut into cubes.
Pour an appropriate amount of oil into the pot, heat it and add ginger slices, garlic slices, dried red pepper, star anise, cinnamon, bay leaves, and Sichuan peppercorns and stir-fry until fragrant.
Pour in the duck pieces and stir-fry until the duck meat changes color.
Add light soy sauce, dark soy sauce and sugar and stir well.
Add the beer, cover the duck pieces, bring to a boil over high heat, then reduce the heat to low and simmer for about 40 minutes.
Add salt to taste and reduce the juice.
Tips:
You can choose half or a whole duck, and the whole duck needs to be blanched first to remove the blood.
You can choose a refreshing beer, and a beer that is too bitter will affect the taste.
The simmering time can be adjusted according to the size and doneness of the duck meat.
Before cooking, you can sprinkle a little chopped coriander or chopped green onion to increase the aroma.
Cooking skills
When stir-frying duck meat, it is necessary to stir-fry over high heat, so as to lock in the moisture in the duck meat and make the duck meat more tender.
When simmering duck meat, it should be simmered slowly over low heat, so that the duck meat can fully absorb the flavor.
Before removing from the pan, you can use high heat to reduce the juice, which will make the juice more intense.
Hopefully, this beer duck recipe and tips will help you.