Dongshan Duck Head
A classic Taiwanese snack featuring duck head, slow-braised in a special brine and then deep-fried, retaining the chewy texture of the skin and meat.
Ingredients
duck head (chopped off with the neck, debearded and washed)
to taste
duck neck (debearded and washed)
to taste
oyster sauce (ingredient A)
3 tbsp
maltose (ingredient A)
5 tbsp
caramel (ingredient A)
1 tbsp
soy sauce (ingredient A)
1 tbsp
water (ingredient A)
3 large bowls
pepper salt (ingredient B)
a pinch
Instructions
1
Prepare the duck heads
Chop the duck head and neck apart, debeard, and wash them thoroughly.
2
Make the braising broth
Place the braising spices in a cheesecloth bag. Combine with ingredient A (oyster sauce, maltose, caramel, soy sauce, and water) in a pot and simmer over low heat to develop the flavor.
3
Braise the duck
Add the duck heads and necks to the pot and continue braising over low heat until half-tender. Remove, drain, and set aside to cool.
4
Fry the duck
Lightly fry the duck heads and necks in hot oil, then remove, drain off the excess oil, and arrange on a serving plate.
5
Season and serve
Sprinkle with ingredient B (pepper salt). Those who enjoy spicy food can also dust with chili powder.
