Wuhan
A spicy, numbing, and subtly sweet braised duck, prepared with chilies, Sichuan peppercorns, and assorted spices, then cold-soaked to infuse the flavors.
Ingredients
duck necks, duck feet, and other duck parts (cleaned thoroughly, with all feathers and debris removed)
to taste
salt
8 g per kg of raw material (for marinating); 750 g (for braising); 18 g per kg (added during cooking)
dark soy sauce (for marinating and color development)
8 g per kg of raw material (for marinating); 50 g (for braising)
chili peppers
1 kg
Sichuan peppercorns
250 g
star anise
30 g
angelica root
30 g
white cardamom
30 g
Chinese black cardamom (tsaoko)
25 g
areca nuts
20 g
fragrant fruit
15 g
cassia bark
28 g
red cardamom
20 g
galangal
20 g
nutmeg
18 g
licorice root
18 g
amomum fruit
22 g
cloves
16 g
vegetable oil
1 kg
rock sugar
1 kg (for braising); 10 g per kg (added during cooking)
granulated sugar
400 g
monosodium glutamate (MSG)
500 g (for braising); 10 g per kg (added during cooking)
chicken bouillon
250 g (for braising); 10 g per kg (added during cooking)
baijiu (Chinese grain liquor)
8 g per kg of raw material
oyster sauce
10 g per kg of master stock
seafood sauce
10 g per kg of master stock
pork rib sauce
10 g per kg of master stock
caramel coloring
5 g per kg of master stock
ginger (sliced or crushed)
a pinch (for marinating)
scallions (cut into sections)
a pinch (for marinating)
Instructions
1
Soak (to Remove Blood)
Rinse the duck necks, duck feet, and other duck parts several times. In summer, soak them in cold water for about 40 minutes, changing to fresh water more than 3 times to draw out the blood, then drain in a basket. In winter, soak them in warm water for more than 1 hour. After the duck intestines have thawed, place them in a tightly woven basket, massage them with salt, and rinse them thoroughly with clean water.
2
Marinate (to Season and Remove Gamy Odor)
Mix all the duck parts evenly with salt and dark soy sauce and marinate for more than 12 hours, using 8 g each of salt and dark soy sauce per kilogram of duck product. A little ginger and scallion may be added during marination. This seasons the meat, removes any gamy odor, firms the texture, and improves the mouthfeel.
3
Roast (to Dehydrate and Firm the Texture)
Roast the marinated duck parts to remove moisture, leaving the meat firm and dry.
4
Braise (to Prepare the Spiced Broth and Cook the Duck)
Fill a large pot with a 45 cm diameter to 2/3 with water. Add 1 kg chili peppers, 250 g Sichuan peppercorns, 30 g star anise, 30 g angelica root, 30 g white cardamom, 25 g Chinese black cardamom, 20 g areca nuts, 15 g fragrant fruit, 28 g cassia bark, 20 g red cardamom, 20 g galangal, 18 g nutmeg, 18 g licorice root, 22 g amomum fruit, and 16 g cloves. Cover the pot and simmer over high heat for 2-3 hours, until the liquid volume has decreased by 1/3; avoid lifting the lid frequently. Add 750 g salt, 500 g monosodium glutamate, 1 kg each vegetable oil and rock sugar, 400 g granulated sugar, 250 g chicken bouillon, and 50 g dark soy sauce.
5
Soak (to Cook and Cold-Soak for Flavor)
Once the braising broth is prepared, add the duck parts and boil them over high heat for the appropriate processing time. For every 1 kg of duck parts, add 8 g baijiu, 18 g salt, and 10 g each monosodium glutamate, chicken bouillon, and rock sugar. When cooked, turn off the heat and let the duck rest for 3 minutes. Remove the duck from the master stock, let it cool, and soak it in cooled master stock for more than 30 minutes. For every 1 kg of master stock, add 10 g each oyster sauce, seafood sauce, and pork rib sauce, plus 5 g caramel coloring. Remove the duck when ready.
