Spicy Duck Neck
香辣鸭脖
Spicy Duck Neck — SichuanChengdu home cooking.
Ingredients
- duck necks
- dried red chilies
- Sichuan peppercorn
- light soy sauce
- dark soy sauce
- Shaoxing wine
- ginger
- scallions
- star anise
Instructions
- Rinse duck necks under cold water; soak in cold water with 1 tbsp salt for 30 minutes to draw out blood. Drain and scrub gently with coarse salt. (Water turns faintly pink, then clears after rinsing.)
- Place duck necks in a pot with enough cold water to cover. Bring to a boil over high heat, then reduce to medium-low and simmer 5 minutes. Skim off all foam and discard. (Grayish-white foam rises steadily to the surface.)
- Drain and rinse duck necks again. Return to clean pot. Add all remaining ingredients except scallions. Pour in enough water to just cover (about 1.2 L). Bring to gentle boil, then lower heat to maintain bare simmer. (Small bubbles break softly at edges, no rolling boil.)
- Simmer uncovered for 1 hour 30 minutes, turning duck necks every 20 minutes. After 1 hour, add scallions. Continue simmering until meat pulls cleanly from bone with light pressure (not falling apart). (Skin turns deep mahogany; liquid reduces by ~1/3.)
- Turn off heat. Let duck necks cool fully in broth (at least 2 hours, ideally overnight in fridge). Remove, pat dry, and serve at room temperature or chilled. (Broth thickens slightly and coats spoon lightly.)
