Sichuan Beer Braised Duck

1 hour


3 - 4 pax

Grab your booze and toast to the coming year with our Sichuan Beer Braised Duck (Pi Jiu Ya) recipe.

If you’re a fan of the numbing spiciness of Sichuan dishes, then this dish is worth making! Duck braised in light beer sauce that naturally tenderises the meat which makes it so succulent and flavourful.

This combination of sweet, savoury and spicy brings your food tasting experience to a whole new level.


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Adjust Servings
1 Whole Duck
4 cloves Garlic
1 stalk Scallion
30 g Ginger (sliced)
4-6 Dried Chillies
1 red and green Bell Peppers
2 tbsp Cooking oil
1 tsp Green Peppercorns
2 Star Anise
1 Cinnamon
2 Bay leaves
2 tbsp Shaoxing Wine
2-3 tbsp Chilli Bean Sauce (doubanjiang)
1 tbsp Light soy sauce
1 tsp Chicken powder
20 g Rock sugar
2 cans Beer
1/2 tsp Salt
1/2 tsp White Pepper Powder



Add chopped up duck into a large pot. Add water, turn on heat and bring to a boil.

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Blanch for about 10 minutes from boiling and skim impurities. Strain and rinse over running water.

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Smash garlic, slice scallions, ginger, cut dried chillies, cut capsicums into strips and set aside.

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In a wokpan over medium heat, add cooking oil, add garlic, scallions, ginger, green peppercorns and stir fry until fragrant.

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Add in blanched duck, stir fry evenly, add in dried chillies, star anise, cinnamon, bay leaves and stir fry.

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Deglaze with shaoxing wine, add Chilli bean sauce, light soy sauce, chicken powder, rock sugar and mix well.

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Add beer, mix well and bring to boil. Cover and simmer on low for about 30 minutes.

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Stir fry until it becomes a thick sauce, season with salt and pepper. Add sliced capsicums and stir fry slightly.

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Garnish with coriander.

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