Brewed Duck (Beer Duck)

Ingredients

• Duck meat (~1kg)
• Beer (800ml)
• Light soy sauce (10-15ml)
• Dark soy sauce (5-10ml)
• Ginger (5 slices)
• Garlic (12 cloves)
• Rock sugar (Candy sugar) (10g)
• Dried chili peppers (5 pieces)
• Cooking wine (Shaoxing wine) (30ml)
• Salt (8g)
• Chicken bouillon powder (5g)
• Cloves (4 pieces)
• Star anise (3 pieces)
• Bay leaf (3 pieces)
• Broad bean paste (Doubanjiang) (20g)

Steps

1. Cut the duck into 3 cm chunks. Blanch the duck meat in cold water with ginger slices and cooking wine, strain, and drain the excess water. Set aside.
2. Heat the wok, add approximately 100ml vegetable oil. Wait for the oil to get hot over high heat, then add the duck meat and stir-fry until the meat is coated with color.
3. When the duck meat has completely turned color (visibly turning white), push the meat to one side of the wok. Pour in the broad bean paste and sugar, then stir-fry over low heat until the aroma and the 'sugar color' rise.
4. Add cloves, star anise, bay leaves, dried chilies, light soy sauce, dark soy sauce, and garlic. Stir-fry to release the aroma.
5. Pour in the beer until it covers the duck meat. Add salt and chicken bouillon powder. Simmer the duck over medium heat for 30 minutes (you can add an extra 5 minutes if you prefer very tender meat).
6. Transfer to a serving plate and serve hot.