Chinese Chilli Duck

    50 minutes

    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.

    2 people made this

    Serves: 4 

    • 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

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. 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.
    2. Blanch the carrot in boiling water for 5 minutes. Drain and set aside.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. Add the cooked duck and stir fry for 5 minutes. Add the dark soy sauce and stir to coat the duck.
    8. Transfer to a serving dish and garnish with coriander.

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