Chinese Duck Stew

    50 min

    This Hunan-style duck is succulent and packed full of flavour. Duck is blanched, stir-fried and then cooked in a pressure cooker with a wonderful sauce. Enjoy with freshly cooked rice, if desired.

    4 people made this

    Serves: 3 - 4

    • 1 (1.5kg) whole duck
    • 20g carrot, cut into bite-sized pieces
    • 2 whole star anise
    • 1 stick cinnamon
    • 1 teaspoon Sichuan 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)
    • 10g dried chillies
    • 1 teaspoon salt
    • 1/4 teaspoon monosodium glutamate (MSG)
    • 1 teaspoon dark soy sauce
    • 1/2 (25g) pack fresh coriander
    • 1 teaspoon chilli powder
    • 3 1/2 tablespoons cooking oil
    • 1 bottle beer
    • 1 tablespoon cooking oil

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

    1. Halve the duck and chop 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. 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.
    4. Add the cooked duck and stir-fry over medium heat for 1 minute. Add the MSG, salt and carrots. Continue to stir-fry for 2 minutes more.
    5. Heat 1 tablespoon oil in a wok until hot. Stir-fry the chilli bean paste, star anise, cinnamon, Sichuan peppercorns, fennel seeds and dried chillies for 1 minute or until fragrant.
    6. Add the duck and stir-fry for 5 minutes. Add the dark soy sauce and stir to coat the duck.
    7. 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.
    8. Transfer to a serving dish and garnish with coriander.


    Chilli bean paste, Sichuan peppercorns and monosodium glutamate can be purchased in Chinese/Oriental speciality shops.

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