Chinese🥩 Meat

Sichuan Beer Duck

Name: Sichuan Beer Duck
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 whole duck; ~200 g konnyaku or firm tofu; ~3 tbsp Pixian doubanjiang; ~3 tbsp ginger; ~6 cloves garlic; ~6 dried red chillies; ~1 tbsp Sichuan peppercorns; ~2 black cardamom; ~1 piece cassia bark; ~3 star anise; ~1 cup light lager beer; ~2 green chilli; ~1 red capsicum; ~3 spring onion; to taste salt; to taste sugar; to taste soy sauce; ~1 red onion; ~¼ cups coriander; to taste oil

⏱ 40 min

A fragrant duck dish that combines the numbing heat and spice of Sichuan flavours with fresh aromatics, braised together in a light beer-based sauce. A must-try for any Sichuan cuisine lover.

Adapted from a video by Adam Liaw

Sichuan Beer Duck | 四川啤酒鸭 | Easy Chinese Recipe | Roadtrip For Good

Watch on YouTube

Ingredients

whole duck1
konnyaku or firm tofukonnyaku is sometimes called devil's tongue jelly~200 gest.
Pixian doubanjiang~3 tbspest.
gingersliced thick, no need to peel~3 tbspest.
garliccrushed~6 clovesest.
dried red chillies~6est.
Sichuan peppercorns~1 tbspest.
black cardamomoptional, can be omitted~2est.
cassia bark~1 pieceest.
star anise

Steps

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1
Prepare the konnyaku by simmering it in cold water for about 5 minutes, then cut into bite-sized pieces.
2
Prepare the duck by cutting it in half lengthways, then remove the legs, wings, and neck.
3
Blanch the duck pieces in hot water for a couple of minutes, removing any scum that rises to the surface.
4
Prepare the hard spices by cracking open the black cardamom to release the seeds, and have the Sichuan peppercorns, cassia bark, star anise, and dried chillies ready.
5
Prepare the soft aromatics by slicing thick ginger pieces and crushing garlic, then slice the green chilli, red capsicum and spring onion. Finely chop the doubanjiang.
6
Heat oil in a braising pan and fry the blanched duck pieces until lightly browned, then add the garlic, ginger, hard spices and dried chillies.
7
Add the chopped doubanjiang and stir to combine.
8
Pour in the beer as the braising liquid and add the prepared konnyaku.
9
Season with salt, sugar and soy sauce, cover the pan and simmer for about 15 minutes for young duck, or longer (up to 45 minutes to an hour) for tougher, more flavourful older duck.
10
Add the red capsicum, green chilli and spring onion, then finish with raw red onion and chopped coriander.

Sichuan Beer Duck

Ingredients

Steps

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