Spicy Braised Duck Necks
Spicy and numbing, richly braised duck necks with firm texture, addictive snacking for binge-watching.
Ingredients
15 items- duck necks 500g
- dried red chilies 20g
- Sichuan peppercorns 10g
- star anise 3 pieces
- cinnamon stick 1 small piece
- bay leaves 3 pieces
- cardamom pod 1 piece
- ginger 20g
- spring onion 1 stalk
- light soy sauce 30ml
- dark soy sauce 15ml
- cooking wine 20ml
- rock sugar 30g
- salt to taste
- vegetable oil 30ml
Nutrition
Steps （8 steps）
Blanch duck necks: put in cold water with ginger slices and cooking wine, boil over high heat, skim foam, cook 2 min, drain.
Heat oil in pot over medium, add chilies, Sichuan peppercorns, star anise, cinnamon, bay leaves, cardamom, ginger, spring onion; sauté on low 2 min until fragrant.
Add water (1.5L), light & dark soy sauce, rock sugar, salt; bring to a boil then simmer 10 min to infuse.
Add duck necks, bring to a boil, reduce to low, cover and braise 30 min until tender but chewy.
Turn off heat, let soak in broth at least 2 hours or overnight in fridge to absorb flavor.
Return duck necks and some broth to wok, boil over high to reduce sauce, stir constantly until glaze coats necks, 5-8 min.
Remove and let cool; garnish with white sesame seeds and chopped scallion if desired.
Refrigerate 1+ hour for firmer texture. Serve cold.
Tips
Blanching then shocking in cold water makes meat firmer; do not over-braise to keep chewiness; stir constantly when reducing to prevent sticking. Longer marinating yields deeper flavor.
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