Sichuan Spicy Duck Necks

A flavorful and spicy Sichuan snack of braised duck necks, perfect for adventurous palates. The combination of chili bean paste, ginger, garlic, and Sichuan peppercorns creates a numbing and fiery experience.

Prep Time

20 minutes

Total Time

2 hours 20 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.78/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1lbDuck necks(Cut into 2-inch pieces)

£2.50

2tablespoonsSichuan peppercorns(Divide into 2 portions)

£1.20

2inchesGinger(Peeled and thinly sliced)

£0.30

6clovesGarlic(Minced)

£0.20

3tablespoonsDoubanjiang (Sichuan Chili Bean Paste)(Use high-quality doubanjiang for best flavor)

£0.60

10wholeDry red chilies(Depending on spice preference, cut in half)

£0.50

2tablespoonsShaoxing rice wine(Can substitute with dry sherry)

£0.25

2tablespoonsSoy sauce(Regular soy sauce)

£0.10

1tablespoonDark soy sauce(For color)

£0.15

4cupsChicken broth or water(Enough to cover the duck necks)

£0.75

1teaspoonSugar

£0.01

1teaspoonSesame oil(For finishing)

£0.15

2stalksGreen onions(Chopped, for garnish)

£0.40

Total Cost

£7.11

£1.78 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.
7.
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.
8.
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.
9.
Enjoy: Serve the Sichuan spicy duck necks hot or at room temperature as a snack.

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My Notes

Nutrition Information

Nutrition per serving (227g)

450 kcal / 1883 kJ

Carbs

15g

6% of RDA

Fat

25g

36% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a deeper flavor, you can marinate the duck necks with Shaoxing wine, soy sauce, and ginger for at least 30 minutes before blanching.

Adjust the amount of dry red chilies and Sichuan peppercorns to your spice preference.

The braising liquid can be strained and used as a sauce for other dishes or as a soup base. Be sure to remove all the bones and spices before using it.

These duck necks are best enjoyed with cold beer or a refreshing beverage.

The longer you braise the duck necks, the more tender and flavorful they will become. You can even braise them in a slow cooker on low for 6-8 hours.

Cooking Equipment

Large pot or Dutch oven

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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