Potato Duck Stew Recipe

This potato and duck stew recipe is perfect in summer, especially for a party with your family or friends.

Potato and Duck Stew Recipe

Pot, wok, colander, plate, bowl.

1 potato, skinned, cut into small cubes

200g / 7 oz.duck

4-5 red chili peppers

1 tbsp. Szechuanpeppercorns

1 bay leaf

3 slices ginger

1 stalk scallion, cut into 1 inch sections

2 tbsps.light soy sauce

300 ml.beer

2 tbsps.white sugar

2 tbsps.vegetable oil

1. Chop the duck into small sections, then bring a large pot over high heat until simmering, place into the duck sections and blanch for a couple of minutes until color turns white, drain well in a colander and set aside for later use.

2. Place a wok over medium high heat, add 2 tbsps.vegetable oil, when hot, place into the blanched duck sections, cook until color turns brown golden (P1).

P1

3. Stirring occasionally, add 1 tbsp. Szechuan peppercorns, bay leaf, ginger, scallion, stir fry for a while until aromatic (P2).

 

P2

4. Add 2 tbsps.light soy sauce and continue to cook, then add 2 tbsps.white sugar (P3).

P3

5. Pour into the beer (P4).

P4

6. Add potato cubes, and bring to a boil over high heat, then reduce to simmer for 40-60 minutes with the lid on, when the sauce reduces, remove from the heat (P5).

P5

7. Remove to a bowl and serve hot (P6).

P6