Beer Braised Duck

Overview

I tried braised beef in beer and it tasted very good. I asked the boss to be merciful and not drink it all. He left a can of beer for me to cook the duck. I also recently bought an enamel-lined pot, which is very useful for cooking duck, so I defrosted the duck and divided it into two halves. One half was boiled in beer, and the other half was used to make salted duck. During the cooking process, I still couldn't forget the Zhuhou sauce and couldn't help but add two tablespoons. It was great. Before turning off the heat, I added a few garlic leaves to enhance the aroma and give the dish a little greenness. It echoes the aroma of the Zhuhou sauce. It really has an indescribable aroma and the effect is magical.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• spring recipes
• summer recipes
• lunch
• budweiser
• chenpi
• duck
• light soy sauce
• small pepper
• star anise
• sugar
• zanthoxylum bungeanum
• zhuhoujiang
• chopped green onion
• garlic leaves
• ginger
• minced garlic
• salt

Ingredients

Steps

1. 1 After thawing the duck, use a turkey rack to stand it up and air-dry for a day. This will dry the skin and allow the blood inside to flow out;

   

2. 2 Cut the duck wings at the joints so that the surface is easier to fry;

   

3. 3 Use a pot, add oil, put the duck skin down over medium-low heat, and slowly fry the skin until golden brown;

   

4. 4 During the frying process, use a tong to press the concave part of the duck so that the duck body is fried evenly. You also need to use a spoon to pour hot oil on the inner wall of the duck, because the inner wall is concave and difficult to fry;

   

5. 5 Fry the skin until golden brown, then flip and fry the other side until the water is basically dry;

   

6. 6 Fry the duck wings again;

   

7. 7 Cut the duck into pieces, it doesn’t matter if it’s bigger;

   

8. 8 Slice ginger, mince garlic, and dice green onion;

   

9. 9 Place the cast iron pot on the stove over medium heat, add a little oil and peppercorns and star anise, sauté until fragrant and let them release their flavor;

   

10. 10 Turn up the heat, add ginger, onion and garlic, and saute until fragrant;

    

11. 11 Pour in the duck pieces and stir-fry for a while;

    

12. 12 Pour in the beer, add a little salt, light soy sauce, sugar and tangerine peel, and simmer for a while;

    

13. 13 Add Zhuhou sauce and chili, mix well, and simmer over low heat;

    

14. 14 Simmer until the duck meat is soft, then reduce the juice over high heat until about half a bowl of juice is reduced. Season to taste. If it is not salty enough, add a little light soy sauce or salt. If the taste is too weak, add some sugar accordingly. Add 2 tablespoons of water starch to make the juice a little sticky and can catch the duck pieces;

    

15. 15 Pour in the garlic leaves, stir evenly, cook for a while, turn off the heat, and it's OK.