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How to Make Beer Duck

Finished Beer Duck

Beer Duck is not only savory and fragrant upon the first bite but also carries a subtle, refreshing aroma of beer. The meat remains tender and never becomes monotonous, while the broth stays rich and flavorful even after prolonged simmering. Its unique flavor profile is hot yet not overwhelming, aromatic yet not greasy, leaving one constantly praising its taste. Beginners can typically complete this dish in about 1 hour.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Duck meat
  • Beer
  • Light soy sauce
  • Dark soy sauce
  • Ginger
  • Garlic
  • Rock sugar
  • Dried chili peppers
  • Cooking wine (Liao Jiu)
  • Salt
  • Chicken bouillon powder
  • Cloves
  • Star anise
  • Bay leaves
  • Doubanjiang (broad bean paste)

Quantities

Per serving:

  • Half a duck (approximately 1kg)
  • Beer: 800ml
  • Light soy sauce: 10-15ml
  • Dark soy sauce: 5-10ml
  • Ginger: 5 slices
  • Garlic cloves: 12
  • Rock sugar: 10g
  • Dried chili peppers: 5
  • Cooking wine: 30ml
  • Salt: 8g
  • Chicken bouillon powder: 5g
  • Cloves: 4
  • Star anise: 3
  • Bay leaves: 3
  • Doubanjiang: 20g

Instructions

  • Cut the duck into 3 cm pieces. Place the duck meat in a pot with cold water, add ginger slices and cooking wine, and blanch it. Remove the duck, drain well, and set aside.
  • Heat a wok with approximately 100ml of cooking oil over high heat. Once the oil is hot, add the duck meat and stir-fry until it changes color.
  • When the duck meat has completely changed color (visibly turning white), push the meat to one side of the wok. Add the Doubanjiang and rock sugar, and stir-fry over low heat until fragrant and the sugar has melted and caramelized.
  • Add cloves, star anise, bay leaves, dried chili peppers, light soy sauce, dark soy sauce, and garlic. Stir-fry until fragrant.
  • Pour in the beer, ensuring it covers the duck meat. Add salt and chicken bouillon powder. Simmer over medium heat for 30 minutes (add an additional 5 minutes if you prefer softer meat).
  • Remove from heat, plate, and serve.

Additional Notes

  • Ensure there is enough beer to fully submerge the duck meat. It is best to choose a beer with a light, refreshing aroma.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.