Adam Liaw
This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at adamliaw.com.
Ingredients
- 1 block konnyaku (móyù)
- ½ duck, cut into pieces
- ¼ cup canola oil
- 6 garlic cloves, bashed
- 4 slices ginger, bruised
- 4 spring onions, cut into 5cm lengths
- ¼ cup dried chillies, cut into 2 cm lengths
- 2 star anise
- 1 black cardamom
- 1 piece cassia
- 2 bay leaves
- 1 tbsp Sichuan peppercorns
- ¼ cup doubanjiang
- 2 tbsp soy sauce
- 500 ml light-style beer
- 1 tbsp sugar, to taste
- ½ tsp salt, to taste
- 2 large green chillies, cut on a diagonal
- 1 red capsicum, cut into large pieces
- 1 small red onion, thinly sliced, to serve
- coriander leaves, to serve.
