Beer Duck

Overview

These are the ducks raised by my mother-in-law. The ones with more meat are used for roasting, while the ones with more bones are used for stew.

Chop the duck meat into small pieces, add some water and set aside.
Prepare a bottle of beer, a lot of ginger, some star anise and bay leaves.
Heat the pan with cold oil, add ginger slices and sauté until fragrant.
Add duck meat and stir-fry until the skin is slightly charred.
Add appropriate amount of light soy sauce and salt to taste.
Pour in the entire bottle of beer.
After boiling over high heat, simmer over medium-low heat for about twenty minutes. Be careful not to let it dry out during the process.
Finished product