Chinese Chilli Duck
This duck preparation is a little elaborate but the results are well worth it. Duck is blanched, stir fried and then cooked in a pressure cooker with a wonderful sauce. Enjoy with freshly cooked rice, if desired.
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1 (1.5kg) whole duck
1 medium carrot, cut into bite-sized pieces
2 whole star anise
1 stick cinnamon
1 teaspoon Szechuan peppercorns
1/2 teaspoon fennel seeds
1 (5cm) piece fresh ginger, finely chopped
2-3 cloves garlic
1 1/2 tablespoons chilli bean paste (toban djan)
1 teaspoon chilli flakes
1 teaspoon salt
1/4 teaspoon monosodium glutamate (MSG), optional
1 teaspoon dark soy sauce
1/2 bunch fresh coriander
1 teaspoon chilli powder
4 1/2 tablespoons cooking oil, divided
1 small bottle beer
20 min › Cook:
30 min › Ready in:
Halve the duck and chop it through the bone and skin into 4cm sections. Blanch the duck in boiling water for 1 minute and set aside.
Blanch the carrot in boiling water for 5 minutes. Drain and set aside.
Heat 1 tablespoon oil in a wok or large saucepan until hot. Stir fry the chilli bean paste, star anise, cinnamon, Szechuan peppercorns, fennel seeds and chilli flakes for 1 minute or until fragrant.
Add the cooked duck and stir fry over medium heat for 1 minute. Add the optional MSG, salt and carrots. Continue to stir fry for 2 minutes more.
Stir in the beer and bring to the boil. Transfer the wok contents into a pressure cooker and cook on high for 8 minutes. Set aside.
Heat 3 1/2 tablespoons oil in a wok until hot. Stir fry the ginger, garlic and chilli powder for 1 minute or until fragrant.
Add the cooked duck and stir fry for 5 minutes. Add the dark soy sauce and stir to coat the duck.
Transfer to a serving dish and garnish with coriander.
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