Xiangxi Bandit Duck
Duck pieces are blanched, seared, and braised in beer, then stir-fried with carrots until the sauce reduces.
Ingredients
Duck (cleaned, cut into chunks)
500g
Carrot (cut into chunks, blanched)
20g
Star anise
To taste
Cinnamon stick
To taste
Sichuan peppercorns
To taste
Ginger
To taste
Garlic
To taste
Doubanjiang (fermented chili 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
Instructions
1
Step 1
Clean the duck, cut into chunks, blanch in boiling water for 1 minute then remove; cut carrots into chunks, blanch and remove.
2
Step 2
Add a small amount of cooking oil to the pot and heat to medium-high (60% heat), add cinnamon stick, Sichuan peppercorns, doubanjiang, ginger, star anise, stir-fry over high heat until fragrant, add dried chili peppers and duck chunks, stir-fry over high heat for 10 minutes, add soy sauce and stir to coat, add beer and bring to a boil over high heat, then switch to medium heat and simmer for 20 minutes.
3
Step 3
Add a small amount of cooking oil to the wok, add ginger, garlic, chili powder and stir-fry until fragrant, add duck chunks and stir-fry over medium heat for 1 minute, add MSG, salt and carrot chunks, stir evenly, top with cilantro and mix well before serving.
