Anzeige
Chinese Beer Duck – Duck Roasted in Beer
Beer duck, also known as "duck roasted in beer", is a classic dish popular in many cultures, especially in Germany and Belgium.
Chinese Beer Duck – Duck Roasted in Beer
Laura Chen
4
20 minutes
150 minutes
700
Chinese
Main course
For this beer duck, you soak a whole duck overnight in dark beer with onions, apples, garlic and thyme, then roast it for two hours in the oven. The skin turns crisp and the meat stays juicy, with a malty flavor and a slightly bitter note from the beer. Root vegetables or potatoes from the roasting pan go well with it.
Ingredients
- 1 whole duck (about 2 to 3 kg)
- 500 ml dark beer (such as stout or dunkel)
- 2 large onions, roughly diced
- 4 garlic cloves, peeled
- 2 apples, quartered
- 2 bay leaves
- 4 sprigs of fresh thyme
- 2 tsp salt and 1 tsp freshly ground black pepper
- Optional: 800 g root vegetables such as carrots, parsnips or small potatoes
Instructions
- Prepare the duck: Clean the duck thoroughly and remove excess fat. Pat the skin and the cavity dry with paper towels. Rub the duck inside and out with salt and pepper.
- Marinade (optional): Put the duck in a large bowl or roasting pan and pour the beer over it. Add the onions, garlic cloves, apples, bay leaves and thyme. If possible, marinate the duck overnight in the fridge to deepen the flavors.
- Baking: Preheat the oven to 180 °C (350 °F). Take the duck out of the marinade and put it in a roasting pan. Surround it with the vegetables, if using. Pour the marinade with the apples and spices around the duck.
- Roasting: Roast the duck in the preheated oven for about 2 hours, or until the skin is crisp and the meat is tender. Baste the duck with the beer marinade every 30 minutes to keep it moist and build a good crust.
- Serving: Let the duck rest for 10 minutes before carving. Serve with the roasted vegetables and some sauce from the roasting pan.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: All Asian Recipes