Stir-fried Duck with Duck Blood
A spicy and savory Hunan home-style dish. Tender duck meat coated with duck blood, black and glossy, incredibly appetizing.
Ingredients
15 items- Duck meat 500g
- Duck blood 1 bowl (about 200g)
- Green pepper 1
- Red pepper 1
- Ginger 1 piece
- Garlic 5 cloves
- Dried chilies 10
- Pickled chilies 5
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Salt 1 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cooking oil 3 tbsp
Nutrition
Steps （8 steps）
Cut duck blood into pieces, soak in water; chop duck meat into small pieces, drain; cut green and red peppers into rings; slice ginger; smash garlic; cut dried chilies into segments.
Heat wok over medium heat without oil, add duck meat and stir-fry until moisture evaporates and surface turns slightly yellow, about 5 minutes. Remove and set aside.
Add 2 tbsp oil to wok over medium heat; add ginger, garlic, dried chilies, and pickled chilies; stir-fry until fragrant, about 1 minute.
Turn to high heat, add duck meat, then add cooking wine, light soy sauce, dark soy sauce, salt, sugar, white pepper; stir-fry quickly to combine, about 2 minutes.
Add enough hot water to half-submerge the duck, bring to a boil, then reduce to low-medium heat and simmer for 15 minutes until duck is tender.
Drain the duck blood from water and add to wok, gently stir to combine; continue to simmer for 5 minutes until duck blood changes color and absorbs flavor.
Turn to high heat to reduce sauce; when sauce thickens, add green and red pepper rings; stir-fry quickly for about 1 minute until peppers are just cooked.
Turn off heat, transfer to serving plate; garnish with chopped scallions or cilantro if desired.
Tips
Add duck blood last and gently mix to avoid breaking it. Adjust simmer time according to duck tenderness. Do not add oil when initially stir-frying duck meat to reduce gaminess and extra fat.
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