Sichuan Beer Duck | 四川啤酒鸭 | Easy Chinese Recipe | Roadtrip For Good

This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer sauce. It might sound weird but if you’re a fan of Sichuanese cuisine, this is one dish you can’t miss.
It wasn't just the direct impact of the fires that affected people in Australia in the Black Summer of 2019/20. Almost every vineyard on the Australian east coast had entire vintages of grapes ruined by smoke taint. This is one of their stories.
Chapters:
00:00 Introduction
00:32 Ulladulla and Cupitts
02:56 Recipe
04:29 Preparing the Duck and Other Ingredients
08:21 Frying and Braising
10:20 Finishing the Dish
For the full recipe visit: adamliaw.com/recipe/sichuan-b...
And visit www.roadtripforgood.org.au to plan your own Roadtrip For Good.

[@BabboSensei]

A dish that combines two of my favorite things : A beer and then another beer.

[@VincentVeak]

Me: "Oh, I haven't seen Adam's channel in awhile. He always had wholesome content" *Sees him get even more wholesome with locals afflicted by a wildfire* HOW IS THIS MAN OUTDOING HIMSELF

[@TheRenzokuken]

Rarely ever do you find a KZbin chef who has such genuine and honest love for his ingredients and his food. Adam is truly something special and I always enjoy his media.

[@zj5034]

I really love your comparison of eating poultry with picking the meat out of a crab shell. Very relatable.

[@naanamora3282]

Saw the notification and immediately clicked to watch. Adam has a way of calming me down. Not sure if it’s the tone of voice, he just brings out the best in me. Thanks

[@agentferf]

It's the glitter in his eyes imo! 😊

[@deeramini1892]

I have the same i just found him this week ,but when i feel restless i watch his vids , and i love cooking so i learn something to

[@dask7428]

Good lord that video quality... I feel like I should be paying to watch this right now

[@gab.lab.martins]

shhh, don't give him any ideas

[@deadfr0g]

Pay with your likes, peasant!! Sincerely, A fellow peasant

[@saianand.n]

Being among the first few to watch this gives me an overwhelming sense of satisfaction and accomplishment. I don't even why know why. 😂

[@InaudibleWhale]

The shooting, the editing, the presentation on all this is completely immaculate. Brilliant. Bravo to the entire crew.

[@oliviathescots7770]

啤酒鸭天下第一. My whole life favorite duck dish- Beer Duck, this is really a amazing and great tasting cuisine I hope everyone can try this one. Thank you for sharing this recipe to the whole world. Adam you always genius and forever my favorite chief.

[@scottmiller1956]

Duck is by far my favorite poultry...and I'm a big fan of beer too...can't wait for cooler weather so I can give this a go!!!

[@youlilgremlinkun]

Did you ever try it? If so, how was it

[@timothyking8650]

The production value that goes into these videos is incredible, a credit to you and your team.

[@DShit]

I've been watching about 2 years now, and I'm always impressed by the quality of your content. Well done, again. This is for sure going to get made. I love duck, but find getting duck at restaurants to be boring, unless it's done in a Szechuan way. Making duck at home never seemed more right until this. Also, please give me the knife information! I need that cleaver

[@shamilapalipana9938]

I made this, it was so so good but super spicy. The smell in my kitchen was like I was at a sichuan restaurant. It was even better the next day using the leftovers for hotpot base.

[@Dr_Lucozade]

That might have been one of the most pleasurable cooking videos I have ever seen. Beautifully presented and masterfully put together! Thank you, Mr Liaw!

[@hkbabel]

Thank you so much. Your knowledge, skills, gentle wit, teaching ability, & kindness are a balm to my soul. And great recipe!

[@maxjacob728]

the vid quality is insade dude i respect u my man love ur content

[@xtopherJanderson989]

Impressive! I've learned a lot from you over the last year. Quarantine has been improved by the presence of delightful cuisines which may have been otherwise lacking, without your channel. Thanks and keep up the great work!

[@daniellim1309]

Keep up the good work, Adam! Love your vids!

[@ejcristales187]

Thank you Adam

[@tejagoud4871]

Hi Adam, I like the way you explain about cooking food. You are an amazing chef.

[@lornakook4917]

Who on earth thumbs this down? 🤷‍♀️🤷‍♀️🤷‍♀️. Delightful. Thank you.

[@samharper6323]

Yesssss thank you Adam!!

[@builtdifferent3745]

wholesome vibes

[@moontamu8111]

Well I love your every episode the way you cook and discribes every little bit like you are telling a fairy tale story. Love from nepal..

[@eat_things]

Ah memories. One of my favourite restaurants had this where it was served on a burner. The pot would boil and then simmer while you ate. They used to have these slightly deep fried chunks of potatoes as well. Softened in that braising liquid, it was amazing. Thanks for bringing back some old memories from happier times :)

[@cinnamonenglish-phonicsand5622]

I really want to improve my cooking this year and I love Chinese so thanks for uploading!

[@lordalphamax1188]

Man, that looks delicious

[@GreenLifeInDublin]

Just discovered Your channel after googling how to make teriyaki sauce - so of course I had to check out You other videos too and so far I am in a food heaven! You just gained a new subscriber :)

[@AstroBound]

thank you for visiting the town i grew up in!

[@reno-koreanfoodlover6569]

Looks great 👍

[@meika903]

A great inspiration for my next video recipe! 😜

[@TeoOktoberfest]

Great work 😉😉😉

[@reno-koreanfoodlover6569]

I really love 💖 you and happy for everything about you!!!

[@munsiafifaziz8128]

I love this cooking channel,hope to meet him someday

[@paranoiadev]

He's back!

[@touchinfo5830]

Very nice👍

[@jarodfortson8588]

Thanks you so much for the video

[@the13mt40]

Thank you chef!

[@matiask96pl]

So I came here from quite an older katsu video (since I really have a yearning for it right now xD) and I already know I will stay here for a bit (already subscribed :V). I really like the atmosphere you're establishing in your videos, from the shots and a gentle slow motion to your calm tone and the music - it's really suthing and it is a pleasure to watch. Now I'm not an ASMR fan, but all the cooking videos are just... so much more fast and chaotic (I'm looking at you, Gordon Ramsey) and this calmness is really a nice change and it fits home-cooking so perfectly :D. KZbin needs cooking videos like this ;)

[@Bryandoroj]

Ou should do like this kind of content sir travel ,food and cook love watching your video since you do the japan food travel.

[@hoknitalia6562]

Yummy😋

[@michaelata2458]

One of my goals for 2021 , is to definitely to try this recipe. Thank you Adam for the inspiration , as always. Happy New Year;) I do have some questions. What are the differences between black, white and green cardamom, (ie. is one used more for dessert, or..)?

[@domi372]

salivating AF T_T

[@amberleaf999]

Fantastic cooking yet again, where do you get your knives from Adam ?

[@audreyos5675]

Many thanks for your mouth-watering recipes shared in a such inviting way! I'll definitely try this one as I've done with several other recipes from your channel I've already integrated as new staples in my house. I have a very simple question: how do you clean your large (and small) chopping board(s)? I've been always told not to cut raw meat on wood board as it would retain bacteria in the wood fiber.

[@vdn17]

Can you put up the links for the regional places you visited? I'd love to buy their products online.. And love to try the wines!

[@dominiqueleblanc2193]

Looks so tasty! What brand of slicer are you using?

[@erikliao9811]

Singapore noodles are my favorite Asian cuisine, could you make a video for that dish please.

[@spatler1188]

How is this not a Netflix documentary

[@scottadams5112]

Are You Still Producing Content? You Were Fantastic!!!! I Made Your Hianese Chicken Rice for My Wife And Mother in Law who are Both From Singapore, They Loved It !! Hope You're Doing Well.

[@karlvongraffenmeyer8175]

Where do you get all these wonderful spices, Adam?

[@hazard1nc]

Dude, you just made my heart skip beats, turducken isn't even that amazing

[@horsingaround5353]

Do you do any in person cooking lessons?

[@Metaretru]

I dunno if anyone already told you, but you REAAALLLLYYY look like Bo Rai Cho from Mortal Kombat

[@Dr_Lucozade]

He looks like the Japanese Evisu brand logo man ;-)

[@srk9357]

Hey Adam, just wondering, is there a preference between green and red Sichuan peppercorns, or difference in quantity used? Can I slightly crush them to improve the eating experience? And I've read that pixian doubanjiang likes a lower frying temp to better release it's flavour, thoughts? Great recipe video, I've been a long time fan of Sichuan cuisine.

[@erikliao9811]

green peppercorns are fresher, they taste differently

[@iz7344]

You're right about a lower frying temp for pixian doubanjiang. The traditional way is either to pull the duck aside in the wok, lower the heat, and then fry the paste or to fry the paste first with lower heat and then put the duck in. It's important to have the doubanjiang fried a bit to release its flavor more thoroughly. Ideally, other spices including ginger and garlic in this dish need to be lower temp fried. From my perspective, Adam's is 95% authentic already. Really impressed by his cooking. The green and red dried sichuan peppercorns don't have much difference. The fresh one does. Just like the difference between any fresh and dry spice. Quantity matters. You can try a few times to find the numbness level you want. Crushing the corns isn't recommended as they can easily stick to your teeth :) Sichuan dishes use extra virgin cold pressed unrefined canola oil. That makes a difference too.

[@GrowingDownUnder]

Can you post how to make a hot pot recipe?

[@Wvk5zc]

What cleaver brand do you use

[@akulsrikrishnan2686]

Ulladulla hehehehe

[@masterwhiteduck]

Everyone: when he tried a bite 👀

[@davidtheonion7930]

Any new videos coming out this year?

[@fairlymoon448]

So umm anyone know a good Melbourne restaurant that has this??

[@FreakAl0n3]

can it be done with chicken ?

[@memphiskong8868]

Can you use Gojujong instead of the Chinese version?

[@danagboi]

Doubanjiang is made with broad beans and soybeans as well as chilli, which give it a funkiness which is not present in gochujang. The 'Pixian' doubanjiang which is used in this recipe is aged for a number of years and is quite earthy and umami-rich compared to regular doubanjiang which is a little sharper and harsher in flavour. That being said, if you can't find doubanjiang at your local asian supermarket (lee kum kee makes a jar version which is not too bad, for example) then gochujang is not too bad a substitute. Will not really be close to the recipe flavour but better than most other options. Maybe combine it with a bit of fermented tofu?

[@memphiskong8868]

@@danagboi Thanks for the reply I can't wait to make this recipe. Where I live there's not a lot of Asians (we have only one Asian grocery and its mostly Thai). So may have to go with the Korean bean paste.

[@danagboi]

@@memphiskong8868 You can find doubanjiang/touban jiang online very easily as well.

[@memphiskong8868]

danagboi thanks

[@zeeant]

I need that duck chopping cleaver

[@jimmurphy5709]

What's the difference between chile and capsicum?

[@Duiker36]

Nothing. It's a different term for the same thing.

[@andrewlazar4804]

Some people use Capsicum to describe sweet peppers (think Bell Peppers) and chili to describe hot peppers (think Jalapenos). But they are technically the same word

[@jimmurphy5709]

Oh. Thanks.

[@blakes8901]

would love to see some more vegan recipes from you.

[@hagongda123]

我一直以为这是江西菜

[@EKnyc]

Sichuanese, anyone?

[@erikliao9811]

me

[@beep_boop]

f r a g r a n t

[@TheWatchernator]

Say "no" to simplified characters. 啤酒鴨

[@pyr0bee]

How about no

[@neroschnee7698]

Nimm halt a gscheits hantiges Bier und ka "leichtes Lager". I glaub des wär viel besser - so geht da Gschmack vom Bier ja unter. Short in English: Why not a strong flavoured beer? Doesn't a light Lager move into the background?

[@liuzhou]

Should I kill the duck and pluck it before I cut it up? Cassia is NOT the outer bark of cinnamon. They are two different things! And both are inner bark of different species in the same family. Konjac is not made from a type of yam. The Japanese anme does mean yam, but it is a misnomer. It is a different plant. Sichuan would probably use 独蒜, single head garlic. Red capsicum is unlikely in Sichuan. Cooking on a wok at home isn't always the best choice? Tell that to the 1.4 billion Chinese people cooking on woks at home every day! At least twice a day! You don't toast the Sichuan peppercorns before adding them? Raw onion? Never.