Wash the duck, halve the body and chop width-wise into 4-cm sections though the bone and skin. Blanch the duck pieces in boiling water for 1 minute and remove. Cut the carrots into bite-sized pieces and blanch in boiling water for 5 minutes. Drain.
Heat the oil in a wok to 150 degrees C. Add in the chilli bean paste, ginger, star anise, cinnamon bark, Sichuan peppercorns, fennel and dried pepper, and stir-fry for 1 minute over high heat until fragrant. Add the duck pieces and saute for 10 minutes.
Add the dark soy sauce and stir-fry for 2 minutes until the sauce coats the duck pieces. Add the beer and bring to the boil. Transfer to a pressure cooker and cover. Cook over high heat for 8 minutes and remove from the pressure cooker and set aside.
Heat 3 1/2 tablespoons oil, add ginger, mince garlic, and chilli powder. Stir for 1 minute until aroma is released. Add the cooked duck pieces and stir-fry over medium heat for 1 minute. Add the MSG, salt, and carrots, and stir thoroughly for about 2 minutes. Transfer to a serve dish and garnish with fresh coriander.