How to Make Delicious Braised Duck with Konjac: A Step-by-Step Guide

Q: Can I use store-bought duck instead of home-raised duck?
A: Yes, you can use store-bought duck, but the taste may slightly differ from home-raised duck.

Q: Is it necessary to blanch the konjac before adding it to the dish?
A: Blanching konjac is optional. It can be blanched for a minute to remove any bitterness, but you can also add it directly to the dish.

Q: Can I replace beer with another liquid?
A: Yes, if you prefer not to use beer, you can substitute it with the same amount of broth or water for a different flavor profile.

Braised Duck with Konjac

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Notes

Ingredients:

• Konjac, 300g
• Duck, half
• Young ginger, 200g
• Sichuan peppercorns, 108 grains
• Black pepper, 30 grains
• Green peppers, 3
• Beer, 1 bottle
• Dark soy sauce, 2 tablespoons

Instructions:

1. Prepare half a duck. If it's a home-raised duck, it may be fattier.
2. Chop the duck into mahjong tile-sized pieces.
3. Peel the young ginger. Use green peppers, removing spicier peppers if serving to children.
4. Heat a wok and add double the usual amount of cooking oil. Add the chopped duck and stir-fry until the oil becomes clear.
5. Add a small amount of hotpot base (reduce the amount if too spicy), young ginger, Sichuan peppercorns, black pepper, and salt. Stir-fry on high heat for three minutes.
6. Add beer and a small bowl of water. Cover and simmer for half an hour.
7. Cut the konjac into pieces. Optionally, blanch in boiling water for a minute, then add to the duck and stir-fry for ten minutes. Add dark soy sauce for color.
8. On high heat, reduce the sauce. Finally, add MSG to taste.
9. Announce that the meal is ready.

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Nutrition:

• High in protein from the duck.
• Contains dietary fiber from konjac.
• Spices like Sichuan peppercorns and ginger offer digestive benefits.