Sichuan-style beer duck stew

Cleave half a duck into bite sized pieces and separate out the pieces that are pure fat and skin.

Soak the trimmed fat and skin in a bit of water with a splash of liaojiu wine to cut the ducky smell.

Rinse the lean duck pieces under running water five to ten minutes, then drain.

Put the lean duck in a pot of cool water with an inch of crushed ginger and an optional swig of liaojiu, cover and bring to a boil, skimming as it comes up; remove the duck.

Over medium heat add a quarter cup of oil, swirl, add the drained duck fat and an inch of smashed ginger and fry about five minutes, stirring periodically; you should end up with about a cup of oil.

Turn the heat high, get the oil just starting to smoke and add the blanched lean duck.

Fry about three minutes until the duck is browned and the exterior dry, then push it aside and add the leek, ginger and garlic; fry thirty seconds until fragrant and mix in.

Add the pickled chilies and fry about thirty seconds until most of the moisture is gone, then mix everything around.

Pour a tablespoon of liaojiu over the spatula and around the sides of the wok, drop to medium low, push everything aside and add the chili bean paste.

Break up the larger bean pieces and fry the paste about 90 seconds, until the oil separates and turns obviously red.

Add the cardamom, fennel, cinnamon and star anise, mix and fry about 15 seconds, then add half a tablespoon of dark soy sauce.

Push everything aside, add the dried chilies and remaining spices and fry 30 seconds.

Add 600 ml beer, half a litre of water, two tablespoons of light soy sauce and 20 g slab sugar.

Bring to a boil, drop to a simmer and cook uncovered over medium low for one hour.

At the 45 minute mark add the sliced moyu, submerged, taking care not to break it.

Fifteen minutes later add the cilantro and green garlic and stir.

Add a quarter teaspoon of MSG, simmer 15 seconds to dissolve it and take off the heat.

Transfer to a serving bowl and garnish with cilantro.