📝 About This Recipe
A cornerstone of Sichuan home-style cooking, this dish marries the rich, gamey depth of duck with the unique, bouncy texture of konjac (mo yu). Braised in a fragrant bath of fermented broad bean paste, aromatic spices, and ginger, the duck becomes incredibly tender while the konjac absorbs the savory, spicy essence of the sauce. It is a masterclass in the Sichuan 'red-braising' technique, offering a complex profile of heat, salt, and umami that is deeply comforting.
🥗 Ingredients
Main Ingredients
- 1/2 whole duck Duck (approx. 1kg, cleaned and chopped into bite-sized pieces)
- 400 grams Konjac (Mo Yu) (sliced into thick strips or batons)
Aromatics and Spices
- 50 grams Ginger (smashed and sliced)
- 6-8 cloves Garlic (peeled and left whole)
- 3 stalks Scallions (tied into a knot)
- 2 pieces Star Anise
- 1 piece Cassia Cinnamon Stick
- 1 teaspoon Sichuan Peppercorns (whole)
- 5-8 pieces Dried Red Chilies (deseeded for less heat)
Seasoning Liquid
- 2 tablespoons Pixian Doubanjiang (finely minced)
- 15 grams Rock Sugar (provides a glossy finish)
- 3 tablespoons Shaoxing Wine
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for deep color)
- 2 tablespoons Cooking Oil
- 3-4 cups Hot Water (enough to submerge the duck)
👨🍳 Instructions
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1
Blanch the duck: Place chopped duck pieces in a large pot of cold water with a few slices of ginger and a splash of Shaoxing wine. Bring to a boil, skim off the foam for 3-5 minutes, then drain and rinse the duck under warm water to remove impurities.
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2
Prepare the konjac: Boil the konjac strips in water for 2 minutes to remove any alkaline odor. Drain and set aside.
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3
Sear the duck: Heat a wok or heavy-bottomed pot over medium-high heat with 1 tablespoon of oil. Add the duck pieces and stir-fry until the skin releases its fat and turns golden brown. Remove excess duck fat if it becomes too oily, leaving about 2 tablespoons in the wok.
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4
Bloom the aromatics: Push the duck to the sides of the wok. Add the ginger, garlic, star anise, cinnamon, peppercorns, and dried chilies to the center. Fry until fragrant (about 1 minute).
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5
Add the soul: Add the minced Pixian Doubanjiang. Fry on low heat until the oil turns a bright, translucent red and the paste is fragrant.
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6
Deglaze and season: Pour in the Shaoxing wine around the edges of the wok to deglaze. Add the light soy sauce, dark soy sauce, and rock sugar. Toss everything together to coat the duck evenly.
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7
Begin the braise: Pour in enough hot water to just cover the duck. Add the scallion knot. Bring to a vigorous boil, then reduce heat to low, cover, and simmer for 30 minutes.
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8
Incorporate konjac: Add the blanched konjac to the pot. Stir gently to ensure they are submerged in the braising liquid.
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9
Final simmer: Cover and continue simmering for another 15-20 minutes. This allows the konjac to absorb the flavors and the duck to reach peak tenderness.
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10
Reduce the sauce: Remove the scallion knot and any large spice pieces if desired. Turn the heat to high and stir constantly to reduce the sauce until it is thick, glossy, and coats the duck and konjac beautifully.
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11
Plating: Transfer to a deep serving bowl and garnish with fresh cilantro or chopped scallions.
💡 Chef's Tips
Always blanch the duck starting from cold water to effectively draw out blood and gamey odors. Don't skip blanching the konjac; it has a distinct alkaline smell from the preservation process that needs to be boiled off. Pixian Doubanjiang is salty, so taste the sauce before adding any additional salt. Using rock sugar instead of granulated sugar gives the sauce a much more professional, glass-like sheen. If you prefer a 'dry-braised' style, reduce the liquid until almost no sauce remains and the oil separates.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the rich, spicy gravy. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the spice. A light, stir-fried leafy green like Bok Choy or Gai Lan balances the richness of the duck fat. For drinks, a cold Tsingtao beer or a smoky Oolong tea cuts through the oiliness perfectly. Serve family-style as a centerpiece dish alongside a mild soup.