GUINNESS BRAISED DUCK -- 建力士燒鴨

建力士燒鴨
GUINNESS BRAISED DUCK

鴨子: 1隻，重约3或4斤 (one duck, roughly 4½ to 5 Lbs).
葱: 8條 (eight scallion).
薑: 數片 (a few slices of ginger).
糖: 2湯匙 (two TBS sugar).
鹽: 1茶匙 (one Tsp. salt).
水: 適量 (a suitable amount of water).
生粉: ½湯匙，同水1湯匙 (half a TBS cornstarch, mixed with a little water).
建力士啤酒 (司陶特啤酒): 1樽 [2盃] (one bottle Guinness Stout = 2 cups).

Wash and trim the duck. Cook in boiling water for five minutes. Remove and drain. Chop it into large pieces. Sautée scallion and ginger, add duck pieces and a splash of stout.
Stir to coat and fragrantize.
Decant to a stew pot, add everything except the sugar and cornstarch.
Simmer for an hour or so.
Stir in sugar and cornstarch, and once it thickens, serve.

You could also use Chimay Red or Grande Réserve, instead of the Guinness, and omit the sugar. You might then call it 希邁燒鴨。


Originally here: http://atthebackofthehill.blogspot.com/2013/11/something-other-than-gobbling-thing.html.