Wuhan Duck Neck

Name: Wuhan Duck Neck
Ingredients: 18 kg frozen duck necks; 45 kg clear water; 8 pieces chicken frames; 3 packs spice packs (for making aged broth); 2000 g dried chili peppers (cut into segments and washed); 250 g–500 g Sichuan peppercorns; 40 g Type 1 food flavoring; 15 kg cooking oil; 1250g Salt (for old broth); 1250g MSG (for old broth); 200g Salt (for pickling); 500g Scallion (for pickling); 500g Ginger (for pickling); 50g White spirit (for pickling); 4g Red yeast rice colorant (dissolved in cold water in advance); 1 packet Spice packet (for braising); 250g dried chili peppers (for braising); 100-200g Sichuan peppercorn (for braising); 20g No. 1 flavor essence; 30g No. 2 flavor essence; 10g No. 3 flavor essence; 20g sodium nitrite; 450g salt (for braising); 350g MSG (for braising); 150g chicken essence; 2g edible carmine; 10g color-protecting agent; 25g star anise; 8g hawthorn; 12g sand ginger

Presents a detailed, complete recipe for authentic Wuhan Duck Neck, covering aged stock preparation, ingredient marinating, braising techniques, and key essential tips.

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This guide offers a comprehensive walkthrough of crafting classic Wuhan Duck Neck, from building the signature aged broth to perfecting the marination of raw ingredients, executing the precise braising method, and mastering the crucial techniques that deliver its iconic bold flavor.

Ingredients

frozen duck necks 18 kg

clear water 45 kg

chicken frames 8 pieces

spice packs (for making aged broth) 3 packs

dried chili peppers (cut into segments and washed) 2000 g

Sichuan peppercorns 250 g–500 g

Type 1 food flavoring 40 g

cooking oil 15 kg

Salt (for old broth) 1250g

MSG (for old broth) 1250g

Salt (for pickling) 200g

Scallion (for pickling) 500g

Ginger (for pickling) 500g

White spirit (for pickling) 50g

Red yeast rice colorant (dissolved in cold water in advance) 4g

Spice packet (for braising) 1 packet

dried chili peppers (for braising) 250g

Sichuan peppercorn (for braising) 100-200g

No. 1 flavor essence 20g

No. 2 flavor essence 30g

No. 3 flavor essence 10g

sodium nitrite 20g

salt (for braising) 450g

MSG (for braising) 350g

chicken essence 150g

edible carmine 2g

color-protecting agent 10g

star anise 25g

hawthorn 8g

sand ginger 12g

licorice root 12g

red cardamom 8g

white cardamom 6g

red cardamom 3 pieces

nutmeg 3 pieces

dried tangerine peel 30g

cassia bark 30g

dried bitter orange peel 10g

long pepper 10g

dried angelica root 30g

clove 8g

galangal 20g

amomum 5g

costus root 15g

fennel seed 25g

Instructions

Old Soup Preparation

Take 45 kg of clean water and bring to a boil. Add 8 chicken frames, simmer on low heat for 1 hour (no seasonings added), simmer to extract the fresh broth, then remove the chicken frames. Add 3 packs of spice bags, 2000g of dried chili peppers, 250~500g of Sichuan peppercorns (pre-cut into segments and washed 3 times beforehand), 40g of Type 1 food essence, bring to a rolling boil over high heat and simmer for about 1.5 hours. Add 30 jin of cooking oil and 500g of chili essence, simmer over high heat for 1 hour. Remove the residue, drain, filter the aged broth, then add 1250g of salt and 1250g of MSG.

Raw Material Initial Processing

Take 18 kg of duck necks, thaw them, then rinse repeatedly with clean water, changing the water at least 3 times. Add 200g of salt, 500g of sliced ginger and 500g of scallions, 50g of baijiu (Chinese white liquor), 4g of red yeast red pigment (pre-dissolved in cold water), marinate for 4 hours (marinate for 8 hours in winter and spring). Remove the duck necks, put them into a pot of boiling water, blanch over high heat to remove all blood impurities, then set aside.

Brining Process

Take 35 kg of aged broth, add 1 pack of spice bags, 250g of dried chili peppers, 100~200g of Sichuan peppercorns, 20g of sodium nitrite, 20g of Type 1 essence, 30g of Type 2 essence, 10g of Type 3 essence, 450g of salt, 350g of MSG, and 150g of chicken essence. Bring to a rolling boil over high heat and simmer for 10 minutes, then add 2g of edible carmine and 10g of color fixative. Add the duck necks, bring to a rolling boil over high heat, simmer for about 20 minutes, then turn off the heat, let steep for 5 minutes, then remove.

Brine Soup Replenishment and Maintenance

After each use of the brine soup, add clean water to bring it back to the marked level, and adjust seasonings and add ingredients according to the amount of raw materials. After the brine soup has been used 8 times, it needs to be cycled: skim off the chili oil and set it aside for later use, filter the soup, keep 1/3 and discard 2/3, add clean water to bring it back to the marked level, and re-season.