Wugang Duck in Blood Sauce
Cuisine: Chinese
Duck in blood sauce is a traditional signature dish of Wugang, Hunan.
Difficulty
5 / 5
★★★★★
Estimated Calories
2482 kcal
Ingredients
- Fresh young duck
- Fresh duck blood (when slaughtering the duck, collect the blood with vinegar and stir clockwise with chopsticks to keep it from clotting)
- Ginger
- Garlic cloves
- Scallion
- Chili peppers
- Liquor (baijiu, beer or rice wine all work)
- Light soy sauce
- Shaoxing cooking wine
- Salt
- Chicken bouillon powder
Steps
- Cut the fresh young duck into pieces about 3 cm, add cooking wine and ginger slices, and draw out the blood.
- Heat the wok, add about 100 ml of cooking oil; when the oil is very hot over high heat, add the marinated duck and stir-fry continuously.
- When the duck has fully changed color (visibly whitish), add the liquor, then 200 ml of boiling water, just enough to cover the duck. Cover and cook over medium heat for 15 minutes.
- Once the water boils, uncover, add the ginger and garlic, stir-fry once, cover and keep heating for 10 minutes.
- Uncover, add the chilies and stir-fry continuously; when the chilies are visibly soft, add the fresh duck blood. Keep stir-frying so every piece of duck and every chili is coated with blood (this is the essence of blood-sauce duck).
- Stir-fry until the blood has visibly turned black all over, add salt, chicken bouillon and scallion (if you like litsea/mountain pepper oil, add 3-6 drops now), then toss once or twice more.
- Plate it and serve.
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Notes
Duck in blood sauce is a traditional signature dish of Wugang, Hunan. The duck is fragrant, crisp and tender, and after soaking up the vinegared blood even the ginger and chilies become sweet and mild. Duck meat and duck blood provide quality protein and iron, good for replenishing blood. There are quite a few steps and you need to watch the heat and keep stirring, but by following the steps even beginners can finish in about 2 hours.
Estimated difficulty: ★★★★★
Estimated calories: 2482 kcal
Group: Duck in blood sauce
Calculation:
Per batch (serves 2-4):
- Fresh young duck 2000 g
- Fresh duck blood 250 ml
- Ginger 6 slices (add 1-3 more slices if you like it spicier)
- Garlic 6 cloves
- Scallion 2 stalks, chopped
- Chili peppers 1000 g (depending on heat preference choose green peppers, line peppers, beauty peppers etc.; if you like it hot add 5-8 bird's eye or facing-heaven chilies, chopped)
- Liquor (choose one):
- Strong baijiu 50 ml + water 150 ml
- Beer 200 ml
- Rice wine 200 ml
- Light soy sauce 10 ml
- Cooking wine 30 ml
- Salt 8 g
- Chicken bouillon 5 g
- While cooking, watch the water level and adjust the flame so the pot doesn't dry out and stick.
- When adding the duck blood, keep stirring so it doesn't clump into lumps.