---
title: "Beer Duck (啤酒鸭)"
description: "This is a unique home-style dish. The duck meat is tender and flavorful, with a subtle beer aroma—rich but not greasy, fragrant but not heavy. Duck meat is high in protein, and beer removes any gamey smell while adding depth. This recipe is beginner-friendly and takes about 1 hour from prep to serving."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_pi-jiu-ya.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_pi-jiu-ya/"
---

# Beer Duck

**啤酒鸭 · pí jiǔ yā**

> Time: 1 h · Difficulty: Hard · Calories: 170 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This is a unique home-style dish. The duck meat is tender and flavorful, with a subtle beer aroma—rich but not greasy, fragrant but not heavy. Duck meat is high in protein, and beer removes any gamey smell while adding depth. This recipe is beginner-friendly and takes about 1 hour from prep to serving.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_pi-jiu-ya.jpg)

## Ingredients

- 0.5 pieces (about 1 kg) Duck meat (鸭肉) — per serving
  - Tip: Choose fresh Muscovy duck for firm meat and moderate fat content.
- 800 ml Beer (啤酒) — per serving
  - Tip: Use a light lager beer for better de-gaming and flavor enhancement.
- 10-15 ml Light soy sauce (生抽酱油) — per serving
  - Tip: Select a quality brewed light soy sauce for a salty-umami taste.
- 5-10 ml Dark soy sauce (老抽酱油) — per serving
  - Tip: Used for color; don't use too much or the dish will be too dark.
- 5 slices Ginger (姜) — per serving
  - Tip: Old ginger is more effective at removing gamey smells.
- 12 cloves Garlic (蒜) — per serving
  - Tip: Choose plump single-clove garlic or regular garlic cloves.
- 10 g Rock sugar (冰糖) — per serving
  - Tip: Rock sugar gives the finished dish a brighter, redder color.
- 5 pieces Dried red chili (干辣椒) — per serving
  - Tip: Adjust the heat level to your taste.
- 30 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used for blanching to remove gamey smells.
- 8 g Salt (盐) — per serving
  - Tip: Used for final seasoning.
- 5 g Chicken bouillon powder (鸡精) — per serving
  - Tip: Used to enhance umami.
- 4 pieces Cloves (丁香) — per serving
  - Tip: Strong aroma; don't use too much.
- 3 pieces Star anise (八角) — per serving
  - Tip: A common braising spice.
- 3 slices Bay leaves (香叶) — per serving
  - Tip: Adds complex aroma.
- 20 g Fermented broad bean chili paste (doubanjiang) (豆瓣酱) — per serving
  - Tip: Pianxian doubanjiang is recommended; stir-frying it releases a more fragrant red oil.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Slotted spoon, Spatula

## Method (6 steps)

1. **Blanch the Duck Meat** — Cut the duck into 3 cm pieces. Place the duck meat in cold water in a pot, add ginger slices and cooking wine (Shaoxing), and blanch. Drain and set aside.
   - Duration: 10 min
   - Tip: Always start with cold water to better draw out blood and off-flavors from the meat.
   ![Step 1: Blanch the Duck Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_pi-jiu-ya/step_1.jpg)
2. **Stir-Fry the Duck Meat** — Heat a wok and add about 100ml of cooking oil. Over high heat, wait for the oil to shimmer, then add the duck meat and stir-fry until it turns golden.
   - Duration: 5 min
   - Tip: Make sure the meat is dry before frying to prevent hot oil from splattering.
   ![Step 2: Stir-Fry the Duck Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_pi-jiu-ya/step_2.jpg)
3. **Stir-Fry the Sugar Color and Base Sauce** — Once the duck meat has fully changed color (visibly turning pale), push it to one side of the wok. Add fermented broad bean chili paste (doubanjiang) and rock sugar, and stir-fry over low heat until fragrant and the sugar caramelizes.
   - Duration: 3 min
   - Tip: Be sure to switch to low heat at this point to avoid burning the doubanjiang and rock sugar, which would make it bitter.
   ![Step 3: Stir-Fry the Sugar Color and Base Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_pi-jiu-ya/step_3.jpg)
4. **Add Aromatics and Seasonings** — Add cloves, star anise, bay leaves, dried red chili, light soy sauce, dark soy sauce, and garlic. Stir-fry until fragrant.
   - Duration: 2 min
   - Tip: Add the garlic cloves whole; they will become soft and tender after braising.
   ![Step 4: Add Aromatics and Seasonings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_pi-jiu-ya/step_4.jpg)
5. **Add Beer and Braise** — Pour in beer until it covers the duck meat. Add salt and chicken bouillon powder, then braise over medium heat for 30 minutes (add 5 more minutes if you prefer softer meat).
   - Duration: 30 min
   - Tip: Watch the heat during braising to prevent the liquid from boiling away.
   - Tip: If the duck meat is tough, you can extend the braising time.
   ![Step 5: Add Beer and Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_pi-jiu-ya/step_5.jpg)
6. **Serve** — Remove from the wok, plate, and serve.
   - Duration: 1 min
   - Tip: You can garnish with a sprinkle of chopped green onion.
   ![Step 6: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_pi-jiu-ya/step_6.jpg)

## Tips

- Make sure to use enough beer to fully cover the duck meat. A light, crisp beer works best.
- Do not add extra water—braising entirely in beer gives the richest flavor.

## Overview image

![Beer Duck — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_pi-jiu-ya_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/啤酒鸭/啤酒鸭.md

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---

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