Beer Duck
Ingredients
Duck 1 piece
2 cans of beer
Appropriate amount of oil
Appropriate amount of salt
Uncooked ginger Sufficient amount Appropriate amount of garlic
Dry chili peppers
Sufficient amount Cooked rice wine Sufficient amount
Beer Duck
Steps for preparation 1. The duck should be slaughtered at the place where it was purchased, washed and cut into pieces when you get home.
2. Place
the duck meat into a pot to stir-fry until excess moisture is removed; no need to add oil in the pot. 3. Once the duck has turned color, remove it from the pot. Add cooking oil (preferably tea oil) into the pot and then add dry chili peppers and stir-fry with the duck meat.
4. Slowly cook over medium heat until some duck fat is released. Then add ginger and garlic to stir-fry, enhance flavor and eliminate fishy smell, add a bit of cooking wine and delicious soy sauce for coloring.
5. Add beer, enough to cover the level of the duck pieces; we used 2 cans of beer.
6. Cover the pot with a lid and slow-cook over low heat for about 30 minutes until the sauce is nearly reduced.
7. Remove from heat and serve on a platter
Tips
This duck dish mainly uses beer to stew; if you are afraid of the alcohol smell, you can use just a little bit of beer. Following my husband's method of directly stewing with beer, there is no detectable alcohol smell in the final dish!
This duck dish mainly uses beer for direct stewing. If I were afraid of the alcohol flavor, I would only add a little bit of beer. Following my husband's method of stewing it directly with beer results in no detectable alcohol taste!
