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How to make the perfect beer duck? – An authoritative article
How to make the perfect beer duck?
When making beer duck, first prepare some mushrooms and beer, as well as a small amount of spices. First, cut the duck into pieces, wash it clean, remove the blood, put oil in the pot, heat it up, add garlic, and cover the potatoes with a lid to stew for a while. This way, the potatoes will taste better and be more crispy and tender.
Food preparation
Youxian braised duck one, potato one, six dried mushrooms, one bottle of beer
Star anise (also known as five-spice or big head) one each, ginger slices three, a small piece of ginger crushed, garlic two, green onions a handful, green onions cut into sections, and green onion leaves minced.
Preparation steps
1. Cut the duck into pieces, wash off the blood, and blanch in cold water if it’s frozen. Bring a pot of water to a boil, add crushed ginger, and boil the duck pieces until they are drained. Remove the ginger, clean the pot, and dry it.
3. Change to low heat and slow cook, add potato pieces and mushrooms when the soup is reduced to half, then turn back to high heat to boil for a moment before returning to low heat.
4. After three minutes, turn the heat to high, add the appropriate amount of soy sauce (for coloring) and stir-fry, then reduce the heat to thicken the sauce. Add chicken essence and turn off the heat, sprinkle with chopped green onions before serving.
Precautions
1. The pieces of potato should not be too small. When roasting, pay attention to the timing. If it’s too short, the potato will not be soft enough; if it’s too long, it will become a mess. The best texture is soft but not crumbling.
2. Duck meat has a strong smell, so it should be blanching in boiling water first, then fried until the oil comes out to eliminate the smell. The duck meat will be delicious and the soup will be fragrant and tasty after stewing.
3. Cooking duck meat with beer will result in a rich beer flavor in the soup, but the alcohol taste will fade after prolonged boiling. If you only eat the duck meat and don’t drink the soup, you won’t get drunk.
4. The amount of spices should be moderate, not excessive, as the purpose is to enhance the fresh and savory flavor of the beer duck; too much spice might overpower the main taste.
