Yongzhou Blood Duck

永州血鸭

Yongzhou Blood Duck — a Hunan Chinese recipe made with duck leg meat, fresh duck blood, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• duck leg meat, boneless, diced (skin-on preferred)
• fresh duck blood, chilled
• garlic, minced
• ginger, julienned
• scallions, white and green parts, cut into 3-cm lengths
• light soy sauce
• Chinese black vinegar

Instructions

1. Rinse duck meat under cold water; pat very dry with paper towels. Season lightly with ¼ tsp white pepper.
2. Heat wok over high heat until smoking slightly. Add 20 g (1½ tbsp) neutral oil. Swirl to coat. Add duck meat in single layer; sear without stirring for 90 seconds.
3. Flip duck pieces and stir-fry 2 minutes until browned on all sides. Push to wok perimeter. Add ginger, garlic, and scallion whites to center; stir-fry 30 seconds until fragrant.
4. Return duck to center. Add light soy sauce and black vinegar. Stir-fry 1 minute to coat and caramelize slightly.
5. Remove wok from heat. Immediately pour chilled duck blood over meat while stirring vigorously with wooden spatula. Stir continuously 45 seconds until blood coagulates into tender, dark-brown curds.
6. Fold in scallion greens. Serve immediately in warmed bowl.