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



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...) and some cabbage stir-fried with garlic, and you have yourself a meal!Joy Huang | The Cooking of Joy

Serves: 6

Ingredients

  • 4-5 lb. duck (thawed, if previously frozen)
  • 1 can of beer
  • 1/3 cup soy sauce
  • 3 tablespoons sugar
  • 1 star anise

Directions

  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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Reviews (13) Questions (0)

13 Comments

helen T. February 13, 2018
hi joy, do you think this could be made ahead and reheated? if so, how long would it take to reheat? i am also thinking of stuffing it w/ the sticky rice while cooking. do you think it affects the cooking time?
 
Author Comment
Joy H. February 21, 2018
Since this is cooked on the stove and flipped every half hour, I wouldn't suggest stuffing it. I also wouldn't suggest making it ahead and reheating it.
 
mainesoul September 15, 2015
Does the skin get crispy? My guess is that it does not.
 
Author Comment
Joy H. September 15, 2015
You're right; it does not.
 
radovanovic.rade December 28, 2014
Hi! <br />Step 2 says to go from high heat to medium low can you tell it in degrees?<br />Here we have two or three sizes of beer cans, which do you take?<br /> Thx!
 
Author Comment
Joy H. December 28, 2014
Sorry, I'm not that familiar with how the range settings translate into degrees. Maybe you can google for it using the country/region you are in?<br />I use 12 oz. cans of beer when I make it.
 
radovanovic.rade December 28, 2014
Well, the most of home ovens here go up to 250C (482F). Just wondered is that about same with you. Professional ovens go up to 525F.
 
Author Comment
Joy H. December 28, 2014
Oh, just to be clear, you continue cooking the duck on the stove, not in the oven.
 
radovanovic.rade December 30, 2014
:) Thanks!
 
Annabel Y. December 15, 2014
This looks very delicious and easy. I'm looking forward to trying it. Thanks!
 
Author Comment
Joy H. December 15, 2014
You're welcome! It is pretty easy and delicious; the hardest part is probably flipping the duck every half hour. I usually use two large serving utensils to do it, but I'm sure you can figure it out. =)
 
luvcookbooks December 12, 2014
What happens to the duck fat? I am always looking for duck recipes but find a lot of them taste cloying because of the fat and/or a sugary coating. Saving this to try, I am enjoying all the recipes you posted for the contest!
 
Author Comment
Joy H. December 12, 2014
Great question! The duck fat ends up floating on top of the braising liquid at the end so it's easy to pour off. I usually harvest it and use it to make duck fat potatoes!