Sichuan Spicy Duck Necks

Blanch the duck necks: Bring a pot of water to a boil. Add the duck necks and cook for 5 minutes. This removes impurities. Drain and rinse the duck necks thoroughly.

Dry roast Sichuan peppercorns: In a dry pan over medium heat, dry roast half of the Sichuan peppercorns until fragrant, about 2-3 minutes. Be careful not to burn them. Grind them into a fine powder using a spice grinder or mortar and pestle. Set aside for later.

Sauté aromatics: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ginger and garlic and sauté until fragrant, about 1-2 minutes. Add the remaining whole Sichuan peppercorns and dry red chilies and sauté for another minute, being careful not to burn the chilies.

Add chili bean paste: Add the doubanjiang (Sichuan chili bean paste) to the pot and sauté for 2-3 minutes, stirring constantly, until fragrant and the oil turns red. This step is crucial for developing the flavor.

Braise the duck necks: Add the blanched duck necks to the pot and stir to coat them evenly with the chili bean paste mixture. Add the Shaoxing rice wine, soy sauce, dark soy sauce, sugar and chicken broth or water. The liquid should cover the duck necks.

Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the duck necks are very tender and the meat is easily falling off the bone. Check occasionally and add more liquid if necessary.

Adjust seasoning: Taste the sauce and adjust seasoning as needed. You may need to add more soy sauce or chili bean paste for more flavor or spice.

Serve: Remove the duck necks from the braising liquid and place them on a serving platter. Drizzle with sesame oil and sprinkle with the ground Sichuan peppercorn powder and chopped green onions.

Enjoy: Serve the Sichuan spicy duck necks hot or at room temperature as a snack.