Tonight I made a popular local dish. 啤酒鸭 (pí jiǔ yā).
A mix of duck leg and breast meat and the liver. Braised with garlic, ginger, chilli, Sichuan peppercorns, local beer and 豆瓣酱 (dòu bàn jiàng) - spicy fermented broad bean paste, known only in America as "Toban Djan". Finished with scallions. Served with stir fried Shanghai bok choy and rice.
This is a powerfully flavoured dish. If your Asian store has 豆瓣酱 (dòu bàn jiàng) from Pixian 郫县 (pí xiàn) in Sichuan, buy it! It is by far the best. Cheaper varieties, including Lee Kum Kee, cut corners and sub soy beans for the broad beans - not the same at all.
