HunanMedium 35 min serves 2

Yongzhou Blood Duck

Name: Yongzhou Blood Duck
Total time: 35 min
Yield: 2 servings
Cuisine: Hunan
Ingredients: duck leg meat, boneless, diced (skin-on preferred); fresh duck blood, chilled; garlic, minced; ginger, julienned; scallions, white and green parts, cut into 3-cm lengths; light soy sauce; Chinese black vinegar

永州血鸭 · Yǒngzhōu xuè yā

家庭快手版 · Home version: Family version uses fresh duck blood and minimal thickening—no cornstarch slurry, unlike restaurant versions that prioritize glossy sheen.

My uncle in Yongzhou’s Lingling District slaughtered ducks every winter solstice. He’d stir-fry the meat with hot duck blood straight from the cleaver board—my cousin once dropped a spoon into the wok and we still tease him about it.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy

Ingredients

duck leg meat, boneless, diced (skin-on preferred)鸭腿肉（带皮），去骨切丁🛒 local300 g
fresh duck blood, chilled新鲜鸭血（冷藏）🛒 local120 ml
garlic, minced蒜末🛒 local20 g
ginger, julienned姜丝🛒 local15 g
scallions, white and green parts, cut into 3-cm lengths小葱（葱白+葱绿），切3厘米段🛒 local60 g
light soy sauce生抽🏮 asian15 ml
Chinese black vinegar镇江香醋 or other Chinese black vinegar🏮 asian10 ml

duck leg meat, boneless, diced (skin-on preferred): Ask butcher for skin-on duck leg; substitute chicken thigh if duck unavailable (but flavor will differ)

fresh duck blood, chilled: Must be fresh, uncoagulated, and refrigerated — sold at Asian markets or specialty butchers. Substitute: 120 ml silken tofu blended with 1 tsp light soy sauce + ½ tsp Chinese black vinegar (for color & tang)

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Instructions

1Rinse duck meat under cold water; pat very dry with paper towels. Season lightly with ¼ tsp white pepper.
务必擦干！
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 鸭丁表面哑光，无水光Meat pieces look matte, not glistening or wet
You know it's right when: 肉表面无水汽冒出No steam rising from meat surface
2Heat wok over high heat until smoking slightly. Add 20 g (1½ tbsp) neutral oil. Swirl to coat. Add duck meat in single layer; sear without stirring for 90 seconds.
定型再翻
🔍 Look for High heat 1½ 分钟 · 1½ minutes
Visual: 鸭丁边缘微焦黄、略卷起Edges of duck pieces turn golden-brown and slightly curled
You know it's right when: 滋滋声变响，边缘初现焦色Sizzling intensifies and faint browning appears
3Flip duck pieces and stir-fry 2 minutes until browned on all sides. Push to wok perimeter. Add ginger, garlic, and scallion whites to center; stir-fry 30 seconds until fragrant.
先炒香料再合炒
🔍 Look for High heat 30 秒 · 30 seconds
Visual: 香气骤然上扬；蒜末边缘呈浅金色Aroma rises sharply; garlic edges turn pale gold
You know it's right when: 厨房瞬间充满辛香Fragrance fills kitchen instantly
4Return duck to center. Add light soy sauce and black vinegar. Stir-fry 1 minute to coat and caramelize slightly.
酱汁要收亮
🔍 Look for High heat 1 分钟 · 1 minute
Visual: 酱汁薄亮裹肉，无多余汁液积聚Sauce clings to meat in glossy, thin film; no pooling liquid
You know it's right when: 锅气升腾，散发焦糖与发酵香Wok emits sharp, sweet-fermented aroma
5Remove wok from heat. Immediately pour chilled duck blood over meat while stirring vigorously with wooden spatula. Stir continuously 45 seconds until blood coagulates into tender, dark-brown curds.
离火再淋血，快搅防结块
🔍 Look for 45 秒 · 45 seconds
Visual: 鸭血凝成柔软不规则的深褐色絮片，裹附鸭肉Blood transforms into soft, irregular dark-brown shreds clinging to duck
You know it's right when: 整体明显变稠，褪去生红光泽Mixture thickens visibly and loses raw red sheen
6Fold in scallion greens. Serve immediately in warmed bowl.
即炒即食，血嫩不老

Tips

· Use only *chilled* fresh duck blood — warm blood will scramble like eggs.
· If substituting tofu mixture, add it in Step 5 *after* removing from heat and stir just 30 sec — longer = grainy texture.
· This dish must be eaten within 5 minutes of cooking — blood texture degrades fast.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide