My Mom's Pi Jiu Ya (Beer-Braised Duck)

I honestly thought I had already shared this recipe with you all, but when I looked it up recently I realized I had just posted a teaser post.  How naughty of me!

This is one of those recipes that is way more simple to make than you would think considering how delicious the end result it.  And since it's made on the stovetop, it would make a great turkey substitute if you're thinking of going for an Asian-inspired Thanksgiving meal.  I would serve it with sticky rice (instead of stuffing), Taiwanese rice cake with meat sauce (instead of mashed potatoes and gravy), steamed scallion buns or scallion pancakes (instead of dinner rolls), and some stir-fried fresh green beans (instead of a green bean casserole).  Is anyone else hungry yet?

My Mom's Pi Jiu Ya (Beer-Braised Duck)
serves 6

4-5 lb. duck (thawed, if previously frozen)
1 can of beer (I've made it with cheap and less cheap beer, and I couldn't taste a difference, although I'm not the most discerning of beer drinkers)
1/3 cup soy sauce
3 tablespoons sugar
1 star anise

Add all the ingredients to a pot large enough to hold the duck.  Fill the empty beer can with water and add to the pot.

Heat on high until boiling, then reduce heat to medium-low and cover.

Turn the duck over every half hour until done (2 to 2 1/2 hours).  Cook uncovered the last half hour so the duck get s a nice brown, shiny coat.

Serve with the braising sauce over steamed rice.  Save the duck fat for duck fat potatoes!

Next:  Cheese Fondue Stuffed Roasted Pumpkin
Previously:  My Mom's Taiwanese Sticky Rice
Last year:  Grapefruit Pie
Four years ago:  Nanaimo Bars

Pluot Lambic Sorbet

I've heard great things about Jeni's sour beer sorbets, but I never thought I'd make it myself if only because I didn't ever think I would come into possession of any lambic beer.  But then my roommate decided to break out her growler of Night Shift Brewing's Art #5, which happens to be an "experimental Berliner Weisse style sour ale aged on fresh raspberries [with] mint leaves added."  After one sip I realized it would be perfect for a sorbet!

For the fruit I used a couple of pluots from a recent Boston Organics delivery, but you can use any stone fruit:  peaches, apricots, cherries, etc.

Pluot Lambic Sorbet (adapted from Jeni's Splendid Ice Creams at Home)
makes a generous quart

1 pound pluots
3/4 cup sugar
1/3 cup light corn syrup
3/4 cup lambic beer, chilled

Remove the stones from the pluots and puree in a food processor or blender until smooth.

Combine the pureed fruit, sugar, and corn syrup in a 3-quart saucepan and bring to a simmer, stirring to dissolve the sugar.  Remove from the heat immediately and put in the refrigerator to chill for at least 2 hours.

Strain through a sieve into a bowl.  Add the beer and chill thoroughly.

Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.

Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.  Freeze in the coldest part of your freezer until firm, at least 4 hours.

I was really surprised at how much I liked this sorbet considering I'm not a big fan of beer.  The sweetness and sourness were perfectly balanced, and there was a nice malty finish to each bite.  Oh Jeni, once again you have made a believer out of me.

Next:  Bahian Style Moqueca (Brazilian Fish Stew)
Previously:  Apple Cider Donuts
One year ago:  Magical Cold Brew Coffee

Mama Huang's Secret Beer Duck Recipe

My mom made me promise not to post her recipe for her beer duck, but I figure it won't hurt to show you some pictures, in the tradition of the Feng Family Secret Peking Duck Recipe. It's a really easy recipe that only uses 5 ingredients (6, if you count water) and produces a really tender, super-flavorful duck. Best of all, you can harvest the duck fat at the end and the resulting drippings can totally be re-used for other recipes like xiao long bao. I'm thinking of trying to make Taiwanese meat stew from the drippings I have sitting in my fridge right now....

Mis en place (can you figure out the 5 ingredients?)


15 minutes in

30 minutes in


1 hour in


1 hour 30 minutes in (heehee, I think it's funny how the duck looks like it's embarrassed and trying to cover its private parts here)


2 hours in

Not the prettiest thing in the world at the end because the meat is literally falling off the bones, but so, so yummy. And look at all that delicious duck fat floating on top! I can't wait to try this cold fat method of making French fries with it!

P.S. I have been known to share secret duck recipes with people who have gotten me really, really good Red Sox tickets. I'm talking about Opening-Day-against-the-Yankees good. Just so you know. ;)

ETA:  No more teasing; here's the full recipe!

Next:  Lemon Angel Food Cupcakes
Previously:  Guinness Milk Chocolate Ice Cream