Spicy Duck Neck

Instructions

1. 1Rinse duck necks under cold water; soak in cold water with 1 tbsp salt for 30 minutes to draw out blood. Drain and scrub gently with coarse salt.

   去腥关键步骤

   🔍 Look for 30 分钟 · 30 minutes

   Visual: 水呈淡粉色，冲洗后变清。Water turns faintly pink, then clears after rinsing.

   You know it's right when: 表面无深色血块残留。No dark blood clots remain on surface.

2. 2Place duck necks in a pot with enough cold water to cover. Bring to a boil over high heat, then reduce to medium-low and simmer 5 minutes. Skim off all foam and discard.

   焯水去杂味

   🔍 Look for Medium-low 5 分钟 · 5 minutes

   Visual: 灰白色浮沫持续浮起。Grayish-white foam rises steadily to the surface.

   You know it's right when: 撇两次后不再有新浮沫生成。Foam stops forming after skimming twice.

3. 3Drain and rinse duck necks again. Return to clean pot. Add all remaining ingredients except scallions. Pour in enough water to just cover (about 1.2 L). Bring to gentle boil, then lower heat to maintain bare simmer.

   卤汁要刚好没过

   🔍 Look for Low heat 5 分钟 · 5 minutes

   Visual: 锅边冒细小气泡，无翻滚沸腾。Small bubbles break softly at edges, no rolling boil.

   You know it's right when: 水面微漾，无剧烈翻腾。Surface shimmers without vigorous bubbling.

4. 4Simmer uncovered for 1 hour 30 minutes, turning duck necks every 20 minutes. After 1 hour, add scallions. Continue simmering until meat pulls cleanly from bone with light pressure (not falling apart).

   卤到肉嫩骨松

   🔍 Look for Low heat 1 小时 30 分钟 · 1 hour 30 minutes

   Visual: 表皮呈深棕褐色；卤汁减少约三分之一。Skin turns deep mahogany; liquid reduces by ~1/3.

   You know it's right when: 筷子轻戳，肉丝自然分离。Meat fibers separate easily when poked with chopsticks.

5. 5Turn off heat. Let duck necks cool fully in broth (at least 2 hours, ideally overnight in fridge). Remove, pat dry, and serve at room temperature or chilled.

   浸泡入味是精髓

   🔍 Look for 2–12 小时 · 2–12 hours

   Visual: 卤汁微稠，能薄薄挂勺。Broth thickens slightly and coats spoon lightly.

   You know it's right when: 鸭脖饱满油亮，不干瘪。Duck necks feel plump and glossy, not shriveled.