Western Hunan Duck

    Enjoy the aroma and flavour of this succulent duck dish. Don't let the steps deter you as it is easy enough and you will be rewarded with a delicious meal.

    Be the first to make this!

    Serves: 4 

    • 1 whole duck (about 1.5 kg)
    • 20 g carrots
    • 2 whole star anise
    • 5 g cinnamon bark
    • 1 teaspoon Sichuan peppercorns
    • 1/2 teaspoon fennel
    • 20 g gingerroot
    • 10 g fresh garlic
    • 1 1/2 tablespoons chilli bean paste
    • 10 g dried red chilli pepper
    • 1 teaspoon salt
    • 1/4 teaspoon MSG
    • 1 teaspoon dark soy sauce
    • 10 g fresh coriander
    • 1 teaspoon red chilli powder
    • 3 1/2 tablespoons cooking oil
    • 1 bottle beer

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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