Wuhan Duck Neck

Name: Wuhan Duck Neck
Ingredients: 18 kg Frozen Duck Neck; 45 kg Water; 8 pcs Chicken Frames; 3 packets Spice Packet (for making aged stock); 2000 g Dried Chili Peppers (cut into segments and washed); 250-500 g Sichuan Peppercorns; 40 g No.1 Food Flavoring; 15 kg Cooking Oil; 1250 g Salt (for aged stock); 1250 g MSG (for aged stock); 200 g Salt (for marinating); 500 g Scallion (for marinating); 500 g Ginger (for marinating); 50 g Baijiu (Chinese white liquor, for marinating); 4 g Red Yeast Rice Food Coloring (dissolve in cold water in advance); 1 packet Spice Packet (for braising); 250 g Dried Chili Peppers (for braising); 100-200 g Sichuan Peppercorns (for braising); 20 g No.1 Food Flavoring; 30 g No.2 Food Flavoring; 10 g No.3 Food Flavoring; 20 g Sodium Nitrite; 450 g Salt (for braising); 350 g MSG (for braising); 150 g Chicken Bouillon Powder; 2 g Edible Carmine; 10 g Color Fixative; 25 g Star Anise; 8 g Hawthorn; 12 g Sand Ginger

This detailed guide covers the complete Wuhan Duck Neck recipe, including preparation of the aged master stock, ingredient marinating, braising process, and key techniques.

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Ingredients

Frozen Duck Neck 18 kg

Water 45 kg

Chicken Frames 8 pcs

Spice Packet (for making aged stock) 3 packets

Dried Chili Peppers (cut into segments and washed) 2000 g

Sichuan Peppercorns 250-500 g

No.1 Food Flavoring 40 g

Cooking Oil 15 kg

Salt (for aged stock) 1250 g

MSG (for aged stock) 1250 g

Salt (for marinating) 200 g

Scallion (for marinating) 500 g

Ginger (for marinating) 500 g

Baijiu (Chinese white liquor, for marinating) 50 g

Red Yeast Rice Food Coloring (dissolve in cold water in advance) 4 g

Spice Packet (for braising) 1 packet

Dried Chili Peppers (for braising) 250 g

Sichuan Peppercorns (for braising) 100-200 g

No.1 Food Flavoring 20 g

No.2 Food Flavoring 30 g

No.3 Food Flavoring 10 g

Sodium Nitrite 20 g

Salt (for braising) 450 g

MSG (for braising) 350 g

Chicken Bouillon Powder 150 g

Edible Carmine 2 g

Color Fixative 10 g

Star Anise 25 g

Hawthorn 8 g

Sand Ginger 12 g

Licorice 12 g

Red Cardamom 8 g

White Cardamom 6 g

Tsao Ko 3 pcs

Cardamom 3 pcs

Dried Tangerine Peel 30 g

Cinnamon Bark 30 g

Bitter Orange 10 g

Long Pepper 10 g

Angelica Root 30 g

Clove 8 g

Lesser Galangal 20 g

Chinese Cardamom 5 g

Costus Root 15 g

Fennel Seed 25 g

Instructions

Aged Stock Preparation

Take 45 kg of water and bring to a boil. Add 8 pcs of chicken frames, simmer over low heat for 1 hour (no seasoning added). Skim out the chicken frames after the stock is rendered. Add 3 packets of spice mix, 2000 g of dried chili peppers, 250-500 g of Sichuan peppercorns (cut into segments and washed 3 times in advance), and 40 g of No.1 food flavoring. Bring to a rolling boil over high heat and simmer for about 1.5 hours. Add 30 jin of cooking oil and 500 g of chili essence, boil over high heat for 1 hour. Remove the residue, drain, filter the aged stock, then add 1250 g of salt and 1250 g of MSG.

Initial Raw Material Processing

Take 18 kg of duck necks and thaw. Rinse repeatedly with clean water, changing the water at least 3 times. Add 200 g of salt, 500 g each of ginger and scallion, 50 g of baijiu, and 4 g of red yeast rice food coloring (dissolve in cold water in advance). Marinate for 4 hours (8 hours in winter and spring). Remove and blanch in boiling water over high heat to remove blood impurities, then set aside.

Braising Process

Take 35 kg of aged stock. Add 1 packet of spice mix, 250 g of dried chili peppers, 100-200 g of Sichuan peppercorns, 20 g of sodium nitrite, 20 g of No.1 food flavoring, 30 g of No.2 food flavoring, 10 g of No.3 food flavoring, 450 g of salt, 350 g of MSG, and 150 g of chicken bouillon powder. Bring to a rolling boil over high heat, then add 2 g of edible carmine and 10 g of color fixative after 10 minutes. Add the duck necks, bring to a boil over high heat, simmer for about 20 minutes, then turn off the heat and let steep for 5 minutes before removing.

Aged Stock Replenishment and Maintenance

After each use of the braising stock, add clean water to bring it back to the specified level, and adjust seasoning and ingredients according to the amount of raw materials. After 8 uses of the braising stock, it needs to be refreshed: skim out the chili oil and set aside, filter the stock, keep 1/3 and discard 2/3, add clean water to bring back to the specified level, and re-season.