Oil-Free Beer Duck
A aromatic Chinese home-style duck dish cooked entirely without oil. The duck is stir-fried with beer and finished with vegetables for a tender, flavorful result.
Story
This oil-free version uses the duck's own fat to create a rich base, then braises the meat in beer for deep flavor. The result is tender, fragrant duck that pairs perfectly with rice.
Ingredients
duck legs and thighs, cut into pieces
500g
beer
1 can (330ml)
light soy sauce
3 tablespoons
dark soy sauce
1 tablespoon
ginger, sliced
1 inch
garlic, crushed
3 cloves
star anise
2 pieces
potato, cubed
1 medium
green pepper, sliced
1/2
rock sugar
1 tablespoon
salt to taste
as needed
Instructions
1
Prepare the duck
Soak duck pieces in cold water for 30 minutes to draw out blood. Change water twice until it runs clear. Drain and pat dry. If using frozen duck, blanch briefly in boiling water first.
2
Render the duck fat
Place duck pieces in a cold wok or large pan. Cook over medium heat, stirring occasionally, until the duck releases its own fat and turns golden brown—about 8-10 minutes. No oil is needed. Remove duck and set aside, leaving about 2 tablespoons of fat in the pan.
3
Bloom aromatics
Add ginger, garlic, and star anise to the hot fat. Stir-fry until fragrant, about 30 seconds. Add rock sugar and let it melt slightly.
4
Braise with beer
Return duck to the pan. Pour in both soy sauces and the beer. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until duck is nearly tender.
5
Add vegetables and finish
Add potato cubes to the pot. Continue cooking covered for 10 minutes until potato is soft. Add green pepper slices, stir, and cook 2 more minutes. Season with salt. Serve hot over steamed rice.
