Braised Duck (duck Neck, Duck Head, Duck Wings, Duck Feet)

Name: Braised Duck (duck Neck, Duck Head, Duck Wings, Duck Feet)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Duck head; Duck neck; Duck wings; Duck feet; shallot; ginger; garlic; star anise; Fennel; Cinnamon; Bay leaf; salt; Sugar; Chicken Essence; chili; pepper; Soy sauce; Cooking Wine

by Lillianlin_wx

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Although the duck necks I bought before are still good, I always feel that the freshness is not enough and they are super spicy. Later, when I saw someone selling these in the market, I quickly took it back and researched it myself. When I was in college, I loved to eat duck necks the most.

Braised Duck (duck Neck, Duck Head, Duck Wings, Duck Feet)

1. Wash the duck head, duck feet, duck neck, duck wings, put cold water into the pot, and skim the foam

2. Heat up the pan, add oil, fry the onion, ginger, garlic, pepper, star anise, cinnamon, bay leaf, and chili together to get the aroma and turn off the heat

3. Put the ingredients into the pan of all kinds of ducks that have been skimmed and washed, pour in cooking wine, light soy sauce, dark soy sauce, salt, sugar, MSG, and the duck has been immersed in water

4. Cook for about 15 minutes and turn off the heat for 15 minutes. Put it in the refrigerator overnight, you can eat it the next day~

Tips:
I pulled down all the one-time halogens, and I will save them again next time. And it's just the holiday season, so friends can enjoy it together. In fact, it doesn’t matter whether you have a single braised duck neck or a duck head, it’s the same thing.