Instructions: Score the skin of the duck breasts with diagonal cuts 1 inch apart. The cuts should go almost all the way through the skin without reaching the meat. Repeat in the opposite direction to create crosshatching marks.

Heat a wok over medium heat until hot. Add the oil and swirl to coat the sides. Place the breast halves, skin-side down, in the wok and cook until the skin is crispy and brown, about 4 minutes. Turn the breast halves and cook until the meat is light brown, about 1 minute. Remove from the wok and allow the duck to rest while continuing. Turn off the heat and spoon off all but one 1 tablespoon of the drippings from the wok.

While the duck is cooling, prepare the Cooking Sauce: Stir the beer, stock, rice wine, hoisin sauce, soy sauce, salt and Sichuan peppercorns together in a medium bowl until the salt is dissolved.

Cut the cooled duck breasts on the bias into 1/2-inch slices.

Heat the wok and drippings over high heat until hot. Add the green onions, ginger and brown bean chili sauce. Cook, stirring, until fragrant, about 30 seconds. Add the sliced duck, cooking sauce, mushrooms and bell pepper. Bring to a boil. Adjust the heat so the sauce is simmering. Cover the wok and simmer until the duck is slightly pink in the center (medium), 5 to 7 minutes. Scoop onto a warm serving platter and serve immediately.

This recipe yields 4 servings.

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