Spicy bandit duck--China's Tongue

Spicy bandit duck

From the word “bandit”, we can know that it certainly means Hunan cuisine. Yes, that is the well-known West Hunan bandits duck. Compared to the light Cantonese cuisine, the graceful Huaiyang cuisine and diversified Sichuan cuisine, Hunan cuisine is the most passionate. The taste Hunan cuisine pursues without restriction is extremely spicy flavor.

Major Ingredient:

duck
beer

Minor Ingredient:

bean paste
garlic
ginger
dried pepper
Tsaoko
anise
cinnamon
dried hawthorn
Flavoring:
crystal sugar
light soy sauce
dark soy sauce

Directions:

1. Clean the fresh duck and chop into pieces. Cook in water for a while to remove the blood, then pick out for use.

2. Prepare the flavorings, and put Sichuan pepper and hawthorn into the seasoning bag.(See pictures below)

3. Add some oil in the pan, and put in a teaspoon chopped bean paste to fry over a low flame. When the pan comes out red oil, add in crystal sugar, ginger slices, garlic, dried pepper, Tsaoko, cinnamon and anise to fry until the flavor turns out and the sugar melts.

4. Put in the cooked duck pieces and stir fry until the duck pieces turn dry. Then turn to low fire to fry again till the duck generates oil. Add dark soy sauce and some light soy sauce to fry evenly, and then pour into a half bottle of beer and some water with a lever over the duck, put in the seasoning bag, boil over big flame, and then turn to a medium-low fire to braise for about 40minutes till the duck becomes crisp and soft.

Tips:

1. The fresh grass-fed duck is the best choose due to its best taste. Please note that do not choose old duck.

2. According to own flavor to add pepper.

3. Bean paste is very salty, so it is no need to add salt in addition but some light soy sauce.

4. It tastes more better with adding some coriander to flavor in the end.