Stir-fried Duck with Blood
A classic Jiangxi dish, combining duck meat and duck blood in a spicy, rich sauce. Every bite is layered with flavor that will awaken your appetite.
Ingredients
14 items- Duck (bone-in) 500g
- Duck blood 200g
- Dried chilies 10g
- Ginger 15g
- Garlic 15g
- Star anise 2 pieces
- Cinnamon 1 small piece
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Salt 1/2 tsp
- Sugar 1 tsp
- White pepper a pinch
- Cooking oil 30g
Nutrition
Steps （6 steps）
Wash the duck and chop into 2cm cubes. Cut duck blood into 1cm cubes. Slice ginger, smash garlic, slice dried chilies. Set aside.
Marinate duck cubes with 1 tbsp cooking wine, 1/2 tsp salt, and a pinch of white pepper for 15 minutes to remove gamey flavor.
Heat 30g oil over medium heat. Add ginger, garlic, dried chilies, star anise, and cinnamon. Stir-fry about 1 minute until fragrant.
Turn to high heat, add marinated duck cubes and stir-fry quickly for about 5 minutes until the duck meat is dry, oil appears, and surface turns golden and slightly charred.
Add duck blood cubes, gently stir-fry for 2 minutes. Add 2 tbsp light soy sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Mix well, then add 3 tbsp water. Reduce to medium heat and simmer for 3 minutes.
Turn to high heat to reduce sauce for about 1 minute until thick and coats the duck evenly. Sprinkle a pinch of white pepper, toss well, and serve.
Tips
Duck blood is delicate; stir gently with a spatula. Make sure to stir-fry duck meat until dry for better texture. Reduce sauce until thick to coat the meat well.
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