Spicy Duck Necks

If you want to eat spicy duck neck, you don't need to buy it outside. You can easily make it at home. The taste is completely no worse than that in stores. Let you eat to your heart's content. The method is very simple. Just boil it in a pot. Come and try it!

What is spicy duck neck?

Spicy duck neck is a traditional Chinese snack. It takes duck neck as the main ingredient and is supplemented with ingredients such as salt, soy sauce, Sichuan peppercorns, and peppers. The meat of spicy duck neck is firm and chewy. It tastes spicy and numbing. With every bite, you can feel the meaty fragrance of duck neck and the rich flavor of seasonings, making people unable to stop. For friends who like spicy food, this is a delicious dish not to be missed.

Why do I like this recipe?

I like this spicy duck neck mainly for the following reasons:

First of all, in terms of taste, the spicy and numbing taste of spicy duck neck really suits my appetite. The combination of peppers and Sichuan peppercorns can bring a strong and stimulating feeling. With every bite, you can feel a different taste. This spicy taste is not just pure spiciness, but also has a numb and tingling feeling, as if dancing on the tip of the tongue.

Secondly, the meat of duck neck is firm and chewy. It makes a crunching sound when bitten. It is very chewy. At the same time, the meat inside the duck neck is very tender. The taste of tendon and meat combined is really unique.

Then, the process of making spicy duck neck by myself is very interesting. From selecting ingredients and processing them to preparing marinade and stewing duck necks, every step needs to be done carefully. The whole process allows me to fully exert my creativity and adjust the amount of spices and seasonings according to my personal taste to make unique spicy duck necks.

Finally, spicy duck necks have a wide range of uses. Whether it's a gathering with friends or chasing dramas at home by myself, taking out a few spicy duck necks can enjoy this delicious moment.

Ingredients Needed and Substitutions

Main ingredients

Duck neck: The main ingredient of spicy duck neck, providing meat and rich nutrition.

Additional ingredients

Ginger: Has the function of removing fishy smell and enhancing fragrance, helping to remove the fishy smell of duck neck.

Dried chili peppers: Provide spiciness and are a key ingredient of spicy flavor.

Seasonings

White vinegar: Provides sourness and enhances the layering of the overall flavor of spicy duck neck.

Salt: Basic seasoning to adjust the saltiness of the dish.

Cooking wine: Used to remove the fishy smell of duck neck and make duck meat more tender.

Five-spice powder, Sichuan peppercorns: Spices to add multi-level aroma and taste.

Cooking oil: Used for stir-frying ingredients and helping spices release aroma.

Tsaoko amomum fruits, bay leaves,kaempferia galanga, cloves: Add unique aroma to make the taste more rich.

Star anise, galangal: Provide spiciness and increase complexity and depth.

Cardamom, dried tangerine peel: Provide fresh aroma to make the taste more mellow.

Light soy sauce, dark soy sauce: Increase the color and umami taste and make the dish more attractive.

Sugar: Provides sweetness and balances spiciness and sourness.

Substitutions:

White vinegar: Can be replaced by apple cider vinegar or lemon juice.

Cooking wine: Can be replaced by Shaoxing wine or yellow rice wine.

Five-spice powder: Can be made with cinnamon, cloves, Sichuan peppercorns, star anise and cardamom.

Dark soy sauce: Can be replaced by soy sauce.

Calories of spicy duck neck

In fact, it is relatively complicated to calculate the calories of spicy duck neck. Duck neck has a relatively high protein content. About 150 - 200 kcal per 100 grams of duck neck. The calorie is not high.

But in the production process of spicy duck neck, we will add various spicy seasonings and also use oil to stir-fry spices, which will increase some calories. Generally speaking, if the exact value is not considered, the calorie of spicy duck neck will be higher than that of pure duck neck itself. About 200 - 300 kcal per 100 grams. But the specific value also depends on the exact proportion of duck neck and seasonings.

Tips for Success

Duck neck selection

For making spicy duck neck, choose high-quality duck necks with no congestion and no damaged skin on the surface.

Duck neck processing

Be sure to clean the duck neck thoroughly. You can use white vinegar to clean the duck neck. This step is very crucial. White vinegar can effectively remove the fishy smell of duck neck and also better remove the dirt and white membrane on the surface of duck neck.

Duck neck marinating

If you want the duck neck to be fully flavored, then marinating the duck neck is very important. You can marinate it with salt, cooking wine and five-spice powder. Pay attention to the amount when marinating. Control the marinating time at about 5 hours to let the duck neck fully absorb the taste.

Duck neck blanching skills

Before making duck neck formally, it needs to be blanched. When blanching duck neck, put it into cold water and cover the pot to let the blood in the duck neck slowly seep out to ensure the removal of fishy smell.

Spice stir-frying and marinating

The stir-frying of spices is very important. First pour oil, stir-fry ginger slices and dried chili peppers until fragrant, and then add other spices such as Sichuan peppercorns. Stimulate the aroma of spices. After adding clear water, simmer the marinade slowly. In the two hours of marinating, the flavor of spices will slowly blend into the marinade and make the marinade rich.

The amount of light soy sauce and dark soy sauce should be accurate. Light soy sauce enhances freshness and dark soy sauce colors. Add an appropriate amount of salt and sugar to season during marinating. Sugar can neutralize spiciness and make the taste more layered.

Soaking skills

Turning off the heat and soaking is the key to making duck neck more flavorful. Soak for half an hour first, then simmer for twenty minutes on low heat, and finally soak for three hours. This repeated process of soaking and heating can make the duck neck fully absorb the spicy and numbing taste of the marinade, and the meat will be more firm and flavorful.