Spicy Duck Neck
Bold, spicy, and incredibly flavorful, this duck neck is slowly braised in aromatic spices. Its firm texture and addictive taste make it perfect as a beer snack or savory treat.
Ingredients
17 items- Duck neck 1000 g
- Ginger 20 g
- Spring onion 20 g
- Shaoxing wine 2 tbsp
- Sichuan peppercorns 10 g
- Dried chili peppers 20 g
- Star anise 3 pieces
- Cinnamon stick 1 small piece
- Bay leaves 4 leaves
- Black cardamom 1 piece
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Rock sugar 20 g
- Salt To taste
- Chicken bouillon 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Rinse duck neck, cut into 8cm segments. Soak in cold water for 30 minutes to remove blood. Drain and set aside.
Place duck neck in a pot of cold water; add ginger (10g), spring onion, and 1 tbsp Shaoxing wine. Bring to a boil, skim off foam, cook for 3 minutes. Rinse with hot water and drain.
Heat a wok with cooking oil; reduce to low heat. Add Sichuan peppercorns, dried chili, star anise, cinnamon stick, bay leaves, and black cardamom. Stir-fry for about 1 minute until aromatic.
Add light soy sauce, dark soy sauce, oyster sauce, rock sugar, and remaining ginger. Stir well. Pour in about 1500 ml of water and bring to a boil over high heat.
Add duck neck to the pot along with remaining Shaoxing wine. Bring back to a boil, then reduce to low heat. Cover and braise for 30 minutes.
After 20 minutes of braising, season with salt and chicken bouillon. Continue to braise for another 10 minutes until the duck neck is tender and can be pierced easily with chopsticks.
Turn off the heat. Let the duck neck steep in the braising liquid for at least 2 hours (preferably overnight) to fully absorb the flavors.
Remove duck neck; let cool. Serve as is or refrigerate for 2 hours for a firmer texture. Sprinkle with toasted sesame seeds if desired.
Tips
The braising liquid can be strained and kept frozen for next use to enrich flavor. Longer steeping yields deeper taste. Sprinkle extra chili powder and Sichuan pepper before serving for extra kick.
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