Western Hunan Duck

    35 mins

    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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