Beer Duck

啤酒鸭

Beer Duck braises skin-on duck legs in beer with ginger, garlic and star anise until tender and glossy — a rich, cozy one-pot dinner.

Ingredients

• duck leg quarters (skin-on, bone-in)
• light soy sauce
• Chinese black vinegar
• star anise
• fresh ginger, sliced
• garlic cloves, lightly crushed
• lager beer (e.g., Tsingtao, Budweiser, or Heineken)

Instructions

1. Blanch duck pieces in boiling water with 1 tsp ginger slices for 3 minutes. Drain, rinse under cold water, and pat dry.
2. Heat wok over medium-high. Add 1 tbsp neutral oil. Sear duck skin-side down until deeply golden and crisp — about 4 minutes.
3. Push duck to sides. Add remaining ginger, garlic, and star anise to center. Stir-fry 1 minute until aromatic.
4. Return duck to center. Pour in light soy sauce, black vinegar, and beer. Liquid should just cover duck. Bring to boil, then reduce heat to low, cover, and braise 45 minutes.
5. Uncover and raise heat to medium-high. Simmer 8–10 minutes until sauce reduces to thick, glossy glaze clinging to duck.