Beer Duck

啤酒鸭

Beer Duck — Home-styleChengdu home cooking.

Ingredients

• duck leg quarters (skin-on, bone-in)
• light soy sauce
• Chinese black vinegar
• star anise
• fresh ginger, sliced
• garlic cloves, lightly crushed
• lager beer (e.g., Tsingtao, Budweiser, or Heineken)

Instructions

1. Blanch duck pieces in boiling water with 1 tsp ginger slices for 3 minutes. Drain, rinse under cold water, and pat dry. (Water turns cloudy gray; foam rises to surface)
2. Heat wok over medium-high. Add 1 tbsp neutral oil. Sear duck skin-side down until deeply golden and crisp — about 4 minutes. (Skin blisters and pulls away from bone at edges)
3. Push duck to sides. Add remaining ginger, garlic, and star anise to center. Stir-fry 1 minute until aromatic. (Spices darken slightly; oil glistens with golden flecks)
4. Return duck to center. Pour in light soy sauce, black vinegar, and beer. Liquid should just cover duck. Bring to boil, then reduce heat to low, cover, and braise 45 minutes. (Liquid simmers with gentle, even bubbles across surface)
5. Uncover and raise heat to medium-high. Simmer 8–10 minutes until sauce reduces to thick, glossy glaze clinging to duck. (Sauce coats duck evenly; droplets bead on surface like honey)