UPDATE [5/24/2011]: I cooked this for the second time tonight. I got the pressure-cooking time right this time: 20 minutes over medium fire. Updated the procedure accordingly. Also, I used San Miguel Light this time, which gave a milder flavor and lighter color to the dish. I prefer it over Cerveza Negra.
Trivia: I craved and ate roast duck for about half of my pregnancy with V. (Lihi is the the word.) So yes, duck is one of my favorite meats. But I rarely eat duck now because after about 6 months of bingeing on duck, I got pre-eclampsia (a condition in pregnancy where the blood pressure is elevated) on the 8th month. Yes, too much duck is bad for your health.
Tao Yuan’s Peking Duck
Now on to the recipe…
I tagged along in one of husband’s recent business trips to China. As can be expected from a workaholic person, the whole trip was work-work-work. (Oh, I said that already. hehe)
Our most relaxed moments would usually be lunches and dinners with our hosts and suppliers. (Believe me, foot spa and massages in that part of China are not relaxing. ‘Swear.)
Anyway, our hosts invited us for dinner at their lovely home on our last evening. The wife cooked beer-stewed duck. This is a traditional recipe in China. And with the use of a pressure cooker, it’s also become a quick and easy dish.
Hub loves this duck dish and has been telling me about it (gayahin ko daw) even before we got to China.
So now that I’ve tasted it, it’s time to test it.
First challenge was to find duck. We live quite far from the Chinese markets (Arranque in Manila or Mayon in Quezon City). I used to buy dressed native chicken at Landmark Supermarket in Trinoma. So I was hoping to at least get some native chicken if I don’t find duck.
But surprise, surprise! I found one last beautiful whole duck at the Fresh Section in Landmark! Whoopee!
So here’s how to do it…
Poor duckie ; Cerveza Negra I got at an Ultimate Taste Test event months ago (unopened beer doesn’t expire, right?); Had sesame oil, premium soy sauce and rice wine in my kitchen so I decided to use them.
- 1 duck (this was over 2 kilos), cut up into pieces (throw in the gizzard, liver and heart if you wish!)
- 1 bottle of beer (I used Cerveza Negra)
- 1 large onion, chopped
- 3 cloves garlic, chopped
- approx. 3 tbsp fresh ginger, sliced into thin circles
- 1 tsp five-spice powder
- 2 tbsp sesame oil + 1 tbsp canola
- 2 tbsp superior soy sauce (so the label says)
- 2 tbsp rice wine (michiu)
- salt to taste
Wash duck pieces and drain thoroughly, either on the sink (like stainless undermount sink or a colander, doesn’t matter).
Heat the cooking oils (sesame oil + canola) in the pot of a pressure cooker over high fire. Saute onions, garlic and ginger. Add duck pieces and continue sauteing until the duck is lightly browned.
Add the soy sauce, rice wine, five-spice powder and some salt. Keep stirring for about 2 minutes.
Add beer, give the mixture one final stir and put the pressure cooker lid on. Reduce stove fire to medium.
When the pressure cooker starts to “rock”, reduce fire to medium-low. Cook for about
Check if meat is tender enough after
30 20 minutes. Cook more if needed. Adjust taste by adding more salt.
Best served with piping-hot rice on a rainy day!
I overcooked the duck, went way beyond 40 minutes.
Note: Use pressure cooker with caution. Follow manufacturer’s instructions.