Chinese Beer Braised Duck Recipe

Alright foodie friends, brace yourselves for a culinary journey that’s about to turn your kitchen into an aromatic kingdom: we’re diving into a luscious beer-braised duck adventure that’s so delicious it’ll have you wondering why you haven’t tried cooking with duck more often.

I enjoy merging tender duck with the ample tastes of Chinese dark beer and soy sauce, generating a dish that smells divine and is sure to please the palate. This is Chinese Beer Braised Duck, and you can also make it with chicken.

It is braised with dark beer, Shaoxing wine, and plenty of aromatics, making it an incredibly easy and flavorful dinner. Serve it with rice to soak up the delicious sauce.

Chinese Beer Braised Duck Recipe Ingredients

• Duck: Rich in protein and iron, enhances flavor depth.
• Chinese dark beer: Adds a rich, malty sweetness and caramel notes.
• Soy sauce: Provides umami and a savory saltiness to the dish.
• Oyster sauce: Contributes a sweet and savory umami richness.
• Scallions: Imparts a fresh, aromatic flavor and mild onion taste.
• Ginger: Brings warmth and a zesty, spicy aroma.
• Star anise: Delivers a sweet, licorice-like flavor complexity.
• Sichuan peppercorns: Offers a unique numbing spice sensation.

Chinese Beer Braised Duck Recipe Ingredient Quantities

• 1 whole duck (about 4-5 pounds), cleaned and cut into pieces
• 1 bottle (12 oz) Chinese dark beer
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 4 tablespoons vegetable oil
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 4 scallions, cut into 2-inch pieces
• 4 slices ginger
• 4 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1/2 teaspoon Sichuan peppercorns

How to Make this Chinese Beer Braised Duck Recipe

1. Warm the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the duck parts in batches and sear until they are browned on all sides. Remove the browned duck pieces and set aside.

2. In the pot, add the scallions, ginger, garlic, star anise, cinnamon stick, and Sichuan peppercorns. Sauté until they are filled with aroma, for about 2-3 minutes.

3. Put the duck pieces back in the pot. Spread them evenly over the aromatics.

4. Allow the dark Chinese beer to flow over the duck, followed by the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir gently to combine.

5. Heat mixture over medium high heat to boiling. When the mixture reaches a boil reduce the heat to low, cover pot, and let simmer for 1 hour. Stir occasionally.

6. After 1 hour, take off the lid and keep simmering for another 30 minutes so that the sauce can thicken and reduce. Stir occasionally to keep it from sticking.

7. Sample the sauce and change the seasoning if necessary, adding more soy sauce or sugar to balance the flavors.

8. When the duck is easy to shred and the sauce has thickened, turn off the heat.

9. Transfer the duck and sauce to a serving dish. Garnish with additional scallions, if desired.

10. Serve the duck that has been braised in beer hot, with rice or noodles, like a good Asian accompaniment of steamed, wonderful, idiomatic noodles. You are making a dish that Karen argues in her book is seriously underrated.

Chinese Beer Braised Duck Recipe Equipment Needed

1. Large, heavy-bottomed pot
2. Tongs or a slotted spoon
3. Spatula or wooden spoon
4. Measuring cups and spoons
5. Cutting board
6. Knife
7. Ladle or serving spoon
8. Serving dish or platter

FAQ

• Q: Can I use another type of beer instead of Chinese dark beer?A: Yes, you can use another dark beer instead of Chinese dark beer, but the traditional taste of Chinese dark beer makes this dish truly authentic.
• Q: Is there an alternative for Shaoxing wine?A: If Shaoxing wine is not available, dry sherry makes a good substitute.
• Q: How do I know when the duck is fully cooked?A: The duck should be tender and cooked through, which usually happens when it reaches an internal temperature of 165°F (75°C).
• Q: Can I prepare this dish in advance?A: Yes, this dish can be made a day in advance; the flavors develop even more when left to sit overnight.
• Q: What can I serve this dish with?A: Braised duck goes very nicely with either steamed rice or a simple stir-fried vegetable dish, neither of which would otherwise distract from the duck’s rich flavor.
• Q: Can I make this dish without oil?A: The oil is for searing the duck, which is a way of cooking it that makes the flavor and texture better. You can use less oil and still get a good sear, though, if that makes you feel better. If you’re using a pan that doesn’t stick, you really don’t need the oil.
• Q: What does dark soy sauce add to this recipe?A: Dark soy sauce increases the depth and color of a dish, boosting its umami profile. It has a touch of sweetness and is less salty than regular soy sauce.

Chinese Beer Braised Duck Recipe Substitutions and Variations

Dark Chinese beer: Use any other dark beer or stout.
Tamari or a gluten-free soy sauce are alternatives to use when soy sauce is an ingredient.
Soy sauce, dark: Use regular soy sauce, together with some molasses, for color or sweetness.
If Shaoxing wine is unavailable, use dry sherry or a splash of rice wine vinegar.
Sichuan peppercorns: Substitute with freshly ground black pepper for another flavor profile.

Pro Tips

1. Pat the Duck Dry: Before searing the duck pieces, make sure they are well-patted dry with paper towels. This will help achieve a better sear and deeper browning, enhancing the overall flavor of the dish.