Crispy Duck Neck Skewers
Simmer duck necks with aromatic spices until tender, cut into segments and thread onto skewers, then deep-fry until the skin turns golden and brush with sauce.
Ingredients
Duck neck (washed)
2500 g
Spiced water
Seasoning (spicy-numbing or aromatic-fresh style)
Instructions
1
Step 1
Take 2 jin (about 1 kg) duck neck, wash, and place into boiling spiced water. Cook for about 90 minutes until done. Remove, cut into 2 cm long sections with a knife, and thread onto bamboo skewers. Set aside.
2
Step 2
Adjust the oil temperature to about 150°C and fry until the skin changes color. Remove, brush with the seasoning, and serve.
