Xiangxi Bandit Duck
A hearty Hunan dish featuring duck braised with beer and carrots, stir-fried until the rich sauce is perfectly reduced.
Story
Xiangxi Bandit Duck is a rustic and fiery dish originating from the mountainous region of Western Hunan. The dish's rugged name is rooted in local folklore, evoking the bold, untamed spirit and hearty appetites of the area's historical inhabitants. Celebrated as a vibrant comfort food, it delivers an intensely savory and aromatic punch that perfectly captures the essence of traditional Hunan culinary culture.
Ingredients
Duck (washed, chopped into pieces)
500g
Carrot (cut into pieces, blanched)
20g
Star anise
to taste
Cinnamon
to taste
Sichuan peppercorn
to taste
Ginger
to taste
Garlic
to taste
Broad bean paste
to taste
dried chili peppers
to taste
salt
to taste
MSG
to taste
beer
to taste
soy sauce
to taste
cilantro
to taste
chili powder
to taste
cooking oil
to taste
carrot
Instructions
1
Step 1
Wash the duck, chop into pieces, blanch in boiling water for 1 minute and remove; cut the carrots into pieces, blanch and remove.
2
Step 2
Add a base oil to a wok and heat until 60% hot. Add cinnamon bark, Sichuan peppercorns, doubanjiang (broad bean paste), ginger, and star anise, and stir-fry over high heat until fragrant. Add dried chili peppers and the duck pieces, and stir-fry over high heat for 10 minutes. Add soy sauce and stir-fry to coat in color. Add beer and bring to a boil over high heat, then switch to medium heat and braise for 20 minutes.
3
Step 3
Add a base oil to a wok. Add ginger, garlic, and chili powder, and stir-fry until fragrant. Add the duck pieces and stir-fry over medium heat for 1 minute. Add MSG, salt, and the carrot pieces, and stir-fry evenly. Top with cilantro and toss to mix well.
