100g Garlic (chopped)
1 Can of Guinness Foreign Extra Stout (320ml)
120g old GInger (sliced)
50g Spring Onion (2-inch length)
1 tbsp Sesame Oil
5g Chicken Stock Powder
35g Rock Sugar
1 tbsp Dark Soy Sauce
Cut the duck into bite-sized pieces. Heat the sesame oil in a wok and stir-fry the ginger and garlic until fragrant.
Add in the duck pieces and stir under medium heat until the skin becomes slightly brown. Transfer everything into a claypot.
Pour in Guinness Foreign Extra Stout and the seasoning ingredients. Stir to mix well.
Cover the pot and simmer on low heat for 30 minutes. Stir constantly. Turn the heat to medium and simmer until sauce thickens.
Garnish with spring onions and serve. Enjoy with a chilled can of Guinness Foreign Extra Stout!