China · Hunan
Blood Duck
Young duck braised with fresh duck blood, ginger and a whole lot of fresh chilli, until everything turns dark, sweet and mild. The celebrated dish of Wugang in Hunan.
Duck blood is what turns this from a spicy braise into something entirely different, and the last stage, where every piece must be coated in blood, cannot be hurried. People argue over how hot it should be, so the recipe gives both versions, and the difference between them is not subtle. The aroma of shanhu peppercorn oil is for those who want the Sichuan note underneath.
Ingredients
- fresh young duck2000 g
- fresh duck blood250 ml
- ginger6 pieces
- small garlic cloves6 pieces
- scallions2 pieces
- chilli1000 g
- strong baijiu50 ml
- beer200 ml
- rice wine200 ml
- light soy sauce10 ml
- cooking wine30 ml
- salt8 g
- chicken bouillon5 g
Directions
- 1
Cut the young duck into pieces about 3 cm, add the cooking wine and ginger slices and drain off the bloody liquid.
- 2
Heat the wok and add about 100 ml cooking oil. Over high heat, wait until the oil is smoking and add the marinated duck, keeping it constantly in motion.
- 3
Once the duck has changed colour all the way through, visibly pale, add the wine and then 200 ml boiling water, just enough to cover, cover and cook over medium heat for 15 minutes.
- 4
Once it boils, uncover, add the ginger and garlic, toss once, cover and keep cooking for 10 minutes.
- 5
Uncover, add the chillies and keep them moving until they visibly soften, then add the fresh duck blood, stirring constantly so that every piece of duck and every strip of chilli is soaked through. This is the heart of the dish.
- 6
Stir until the blood has gone completely dark, then add the salt, chicken bouillon and scallions. If you like the taste of shanhu peppercorn oil, add 3 to 6 drops now. Stir once or twice more.
- 7
Turn out onto a plate and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.