About this recipe: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.
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
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Method Prep:20min › Cook:30min › Ready in:50min
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.
Blanch the carrot in boiling water for 5 minutes. Drain and set aside.
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.
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.
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.
Add the duck and stir-fry for 5 minutes. Add the dark soy sauce and stir to coat the duck.
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.
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.