Linwu Duck
A classic dish from Linwu, Hunan. Duck meat is tender and spicy, coated with rich duck blood sauce. Perfect with rice.
Ingredients
16 items- Linwu duck 1/2 (about 600g)
- Duck blood 1 bowl (200ml)
- Green chili peppers 2
- Red chili peppers 2
- Ginger 1 piece (15g)
- Garlic 5 cloves
- Dried chili peppers 10 (optional)
- Star anise 2
- Cinnamon stick 1 small piece
- Cooking wine (Shaoxing) 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Salt 1 teaspoon
- Sugar 1 teaspoon
- White pepper powder 1/2 teaspoon
- Cooking oil 2 tablespoons
Nutrition
Steps （8 steps）
Cut duck into small pieces. Marinate with 1 tbsp cooking wine, a pinch of salt and ginger slices for 15 minutes. Mix duck blood with a few drops of vinegar.
Heat a wok over medium heat without oil. Add duck and stir-fry until moisture evaporates and surface turns slightly yellow, about 5 minutes. Set aside.
Add 2 tbsp oil to wok. Over low heat, fry star anise, cinnamon, and dried chilies until fragrant. Add ginger and garlic, sauté until aromatic.
Turn to medium heat. Return duck to wok, add 1 tbsp wine, 2 tbsp light soy, 1 tsp dark soy, 1 tsp sugar, 1/2 tsp white pepper. Stir to coat evenly.
Pour in hot water to submerge duck. Bring to a boil, then reduce to low heat, cover, and braise for 30 minutes until duck is tender and can be pierced with chopsticks.
Turn to high heat to reduce sauce. When it thickens, add green and red chili rings, stir-fry until just cooked, about 1 minute.
Stir duck blood well, then pour slowly along the edge of wok while stirring rapidly to evenly coat the duck. The sauce will turn shiny dark brown.
After duck blood sets and changes color (about 30 seconds), immediately turn off heat. Adjust salt, sprinkle with scallions, and serve.
Tips
Add duck blood at the very end and do not overcook or it becomes tough. Stir-frying duck without oil removes gamey smell. Braising time can be adjusted according to duck's tenderness; a pressure cooker can reduce time.
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