roasted duck with konjac

How to Make Braised Duck with Konjac

Braised Duck with Konjac is a savory Sichuan dish tender duck meat and gelatinous konjac in a rich, spicy sauce. Here’s a simple guide to recreate it at home.

Ingredients: 500g duck (cut into pieces), 200g konjac (rinsed and drained), 3 dried chilies, 1 Sichuan peppercorn, 2 ginger slices, 3 garlic cloves, 1 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp sugar, and water or broth.

Steps:

1. Prep the duck: Blanch duck pieces in boiling water for 3 minutes, then drain to remove impurities.

2. Stir-fry aromatics: Heat oil in a wok, stir-fry ginger, garlic, and dried chilies until fragrant. Add doubanjiang and Sichuan peppercorn, cook until oil turns red.

3. Cook the duck: Add the duck, stir-fry until browned. Pour in cooking wine, soy sauce, and sugar, then add enough water to cover the duck. Simmer for 20 minutes.

4. Add konjac: Toss in konjac, simmer for another 10-15 minutes until the duck is tender and the sauce thickens. Adjust seasoning if needed.

Serving: Garnish with green onions and serve hot with rice. The konjac soaks up the spicy, umami-rich sauce, making every bite addictive. Enjoy this hearty, comforting dish that balances textures and flavors perfectly!