Ingredients Jump to Instructions ↓

  1. 07am

  2. Source:

  3. 1 cup Tsing Tao beer, or other lager-style beer of your choice (see note)

  4. 1 cup soy sauce

  5. 1 cup granulated sugar

  6. 5 garlic cloves, sliced

  7. 1 (1 inch-square) piece peeled fresh ginger, sliced

  8. 2 tablespoons oyster sauce (the restaurant uses MSG-free sauce)

  9. 3 star anise pieces

  10. 6 green onions, minced, white and light green parts only (discard tops)

  11. 1/2 cup chicken broth, plus more if necessary

  12. 1 medium duck, cleaned and trimmed of fat

  13. 1 1/2 tablespoons cornstarch

  14. In a medium bowl, combine beer, soy sauce, sugar, garlic, ginger, oyster sauce, star anise, green onion and chicken broth.

  15. Place duck in an oven-proof pan, roaster or casserole dish. Spoon mixture over duck and rub some inside duck. Refrigerate overnight, turning the duck in the marinade 4 times.

  16. Heat oven to 375 degrees F.

  17. 45 minutes, turn over and roast

  18. 45 minutes again. (For looks, if you wish, flip duck after 30 minutes and let roast final 15 minutes breast side up.) Remove from oven and place duck on a platter. Carve duck into slices.

  19. 2 cups liquid.

  20. 3 tablespoons cold water; add to sauce pan and bring to a boil, whisking if necessary to prevent lumps. Cook

  21. 1 minute, until somewhat thickened. Spoon over duck slices and serve immediately.

  22. 6 to


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