Duck necks are a true delicacy and widely popular in China and maybe some other Asian countries too. Because ducks constantly move their necks around, the meat from this part is lean and tender.
Ingredients for braising duck necks:
- 3-4 lbs. duck necks
- 1 clove of garlic
- 2 bay leaves
- 4 cloves
- 2 star anises
- 3 to 4 pieces of dried ginger slices
- 1/2 cup soy sauce
- 1 to 2 tablespoons of dark soy sauce
- 2 to 3 tablespoons sugar
- 1/4 cup rice cooking wine
- 1 small piece of ginger root, crushed
- 1 teaspoon Sichuan peppercorns
- 1 handful of dried chili peppers
- 1/2 teaspoon five spice powder
- 1/2 small cinnamon stick
- 1 black cardamom pod
- salt to taste
- water for braising
- 2 to 3 tablespoons chili oil sauce
- 2 tablespoons soy sauce
- 2 cloves of garlic, minced
- 1 tablespoon Sichuan peppercorn oil
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon sugar
- 1/4 teaspoon sesame oil
- salt to taste
Remove any connective tissue on the duck necks and rinse well under cold running water.
Blanch in boiling water for 5 to 8 minutes. Drain well.
Put all the spices needed except ginger for braising in a coffee filter paper. If one is not big enough, use two pieces.
Tighten the bag with a piece of cotton string.
In a cast iron pot, add the spice bag, ginger, soy sauce, dark soy sauce, rice cooking wine, oyster sauce, salt and water.
Heat the cast iron pot over high heat until it boils. Add the duck necks. Cover with lid and reduce the heat to simmer for about 60 minutes. If you like it more tender, extend the simmering time a bit longer.
Although the duck necks to cool down to room temperature. Chop the duck necks into 2 inch pieces. Add chili oil, soy sauce, minced garlic, Sichuan peppercorn oil, toasted and crushed Sichuan peppercorns, sugar, sesame oil and salt. Mix well in a bowl and serve. You can also wait a couple hours to let the flavor soak in more!