The best partner of beer duck is moyu, a konjac jelly made from konjac starch. Konjac is widely grown in man Asian countries. Konjac is consumed in Sichuan cuisine and people call the konjac jelly “konjac tofu”. You may find the moyu in Chinese or Japanese supermarket; otherwise, you can use taro or potato instead.
You will need
· Around 1500g (3.3 lb)whole duck, cut into small pieces
· 1L beer
· 2 tablespoons cooking oil
· 1 whole garlic, peeled and keep as whole pieces
· 1 thumb ginger, sliced
· 1 scallion white, cut into inch-long pieces
· 3-4 dried chili peppers
· 3 fresh chili peppers (2 red+1 green)
· salt to taste
· coriander for decoration
Cut konjak and duck
Over medium fire, heat cooking oil and then fry the duck chunks for 6-8 minutes until the fat becomes to release and the skin becomes slightly brown. In the process, you need to keep stirring. Add ginger slices in the middle.
Move the duck chunks to the edges and thus form a small hole in the center, add doubanjiang, dried chili peppers and scallion, fry for 1 minute and then mix everything well.
Pour beer along the edges and then cover the lid to simmer for 20-30 minutes (depending on how soft you want the duck to be) and then add moyu chunks to cook for another 10 minutes.
Add salt to taste if necessary and then add fresh chili peppers. Give a big stir-fry to mix everything well. Serve with coriander decorated.