My Mom's Pi Jiu Ya (Beer-Braised Duck)

By • December 8, 2014 11 Comments

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Author Notes: Based on how absolutely delicious this dish is, you'd think it would be a way more complicated recipe, but you're really just 5 ingredients, 1 pot, and 2 hours away from the most flavorful, moist duck you've ever had! Serve this with rice (or my mom's sticky rice: https://food52.com/recipes/25615-my-mom-s-taiwanese-sticky-rice) and some cabbage stir-fried with garlic, and you have yourself a meal!Joy Huang | The Cooking of Joy

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Serves 6

  • 4-5 lb. duck (thawed, if previously frozen)
  • 1 can of beer
  • 1/3 cup soy sauce
  • 3 tablespoons sugar
  • 1 star anise
  1. Add all the ingredients to a pot large enough to hold the duck. Fill the empty beer can with water and add to the pot.
  2. Heat on high until boiling, then reduce heat to medium-low and cover.
  3. Turn the duck over every half hour until done (2 to 2 1/2 hours). Cook uncovered the last half hour so the duck gets a nice shiny, brown coat.

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