Spicy Braised Duck Necks

Authentic Chinese Street Food Recipe! Perfect for parties and picnics for spice lovers.

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Course: Appetizer

Cuisine: Chinese, Street Food

Keyword: Duck Necks

Prep Time: 30

Cook Time: 1

Total Time: 2

Servings:

Calories: 235kcal

Equipment

Ingredients

Ingredients for the duck necks broth:
700 g 2/3 lb duck or chicken necks
4-5 cloves of garlic
2 bay leaves
4 cloves
2 star anises
2-3 pieces of crystalized ginger
1/4 cup soy sauce
2 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar
2 tablespoons sugar or a piece of rock sugar
1/4 cup Chinese cooking wine Shaoxing wine
1 tablespoon fresh ginger sliced
1 tablespoon Sichuan peppercorns
¼ cup to ½ cup dried chili peppers
1/2 teaspoon five spice powder
1/4 cinnamon stick
1 tablespoon oyster sauce
2 black cardamom pods
1 tablespoon of salt per liter of water
Enough water cover the necks by 1 inch
Seasoning Sauce add after it is cooked and chopped
2 to 3 tablespoon Lao Gan Ma – Chili crisp oil Everybody should have some of this lying around – it is majical
2 tablespoon soy sauce
2 cloves of garlic minced
1-2 tablespoon Sichuan peppercorn oil or just chili oil
1 teaspoon Sichuan peppercorns toasted and ground (or red pepper flakes)
1-2 teaspoon sugar
1/4 teaspoon sesame oil
Taste it. Salt as needed every soy sauce is different

Instructions

Blanch Duck Necks: In boiling water for 2-3 minutes. Blanching the duck necks helps remove surface impurities, excess fat, and any unwanted flavors from the meat, resulting in a cleaner and more appealing final dish.
Drain the water, and give your pan a quick wash to get rid of the impurities,
In a large pot or Dutch oven, add the Ingredients for duck necks broth, and water to cover by an inch or 1.5 inches.
Heat the pot over high heat until it boils.
Add the blanched duck necks to the boiling mixture.
Reduce the heat to a simmer and let it cook for about 1 hour. If you prefer a more tender texture, you can extend the simmering time a bit longer.
Transfer the cooked duck necks to a plate, and let cool.
With a knife or meat cleaver, chop the refrigerated duck necks into 1 and 1/2 to 2 inches pieces. They are easy to cut.
Prepare the seasoning sauce separately. Add the seasoning sauce to the chopped duck necks and mix well.
Serve right away, or wrap it up and put it in the fridge. It is good served hot or cold.

Notes

This recipe can be made without heat or spice and still be very flavorful. If you are not a fan of heat or spice, just omit the peppercorns, chili oil, raw garlic, and lao gan ma sauce, and add a little extra soy sauce and vegetable oil.

Nutrition