Tender and juicy braised duck necks are made by slowly simmering them in a sweet and savory soy sauce mixture until they are fall off the bone tender. This duck neck recipe is an impressive restaurant-quality meal but it's easy enough for anyone to put together for date nights or weeknight meals!
You will also love my duck feet recipe. It will need some time to get melt in your mouth tender but so worth it!
Duck necks can be an overlooked part of the duck but it's just as flavorful as the whole bird! Braising is a wonderful way to prepare duck necks. Not only does the slow cooking time allow for the meat to become incredibly tender but this process infuses the meat with bold flavor.
In this braised duck neck recipe the duck necks are slow-cooked in a sweet and savory braising liquid flavored with soy sauce, hoisin sauce, oyster sauce, garlic, ginger, duck broth, and rice wine. The necks are first marinaded in this sauce and then browned and boiled until tender.
Don't skip the marinating step, it is important to the best-tasting duck necks. Allow them to sit for at least 30 minutes or better yet, marinade overnight so it'll have incredible flavor the next day!
Even though this recipe takes some time to prepare and cook, it is well worth the wait and effort!
Recipe ingredients
Duck necks. You'll need about 4 - 6 necks for this recipe, which is roughly about 1.5 - 2 lbs.
Aromatics. Onion, garlic, and ginger. Lightly cooked until fragrant to give the duck necks a deeper flavor.
Soy sauce. Used in the marinade to add salty and savory flavor to the meat.
Oyster sauce. Rich umami sauce made by brining oysters. It's not fishy tasting but instead it's savory and salty with a light sweet flavor.
Hoisin sauce. This sauce is a classic ingredient in Asian-style duck recipes. Hoisin sauce is salty and tangy with a tiny hint of sweetness. It's pretty similar in flavor and consistency to barbecue sauce.
Five-spice powder. Also known as Chinese five-spice powder. It's a blend of star anise, cinnamon, fennel, and Sichuan peppercorns.
Sugar. Adds a bit more sweetness to the duck meat.
Duck broth. Cooking liquid is used for braising.
Rice wine. Tenderizes the duck meat while giving it a slightly sweet and sour flavor.
Vegetable oil. Used to achieve a nice golden brown sear on the duck necks.
Green onions. Used for garnishing this dish right before serving.
How to make duck neck recipe
Start by creating a flavorful marinade. In a large bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and five-spice powder. Add a little bit of sugar, a pinch of salt, and some freshly ground pepper to taste. This combination will give your dish a rich, savory flavor with just the right balance of sweetness and spice.
Once your marinade is ready, take the duck necks and immerse them thoroughly in the mixture. Make sure every part is well-coated. Let the duck necks soak in this marinade for about 30 minutes. If you have time and want to infuse even more flavor, you can let them marinate overnight in the refrigerator. The longer they marinate, the more flavorful they'll become.
When you're ready to cook, heat a bit of oil in a pan over medium-high heat. Once the oil is hot, add the marinated duck necks. You're aiming for a nice, golden-brown sear on each side, which should take about 2-3 minutes per side. After searing, take the duck necks out of the pan and place them on a plate to rest for a bit.
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Using the same pan, it's time to build more flavor. Add chopped onion, minced garlic, and sliced ginger. Cook these together until they become fragrant, stirring frequently. This step will infuse the oil with a wonderful aroma and create a flavorful base for the dish.
Next, return the duck necks to the pan. Pour in enough broth to partially cover the duck necks, along with a splash of rice wine for added depth of flavor. Bring everything to a gentle simmer.
Then, reduce the heat to low, cover the pan, and let it cook slowly for 1 to 1.5 hours. During this time, the duck necks will become wonderfully tender and absorb all the rich flavors of the broth and spices.
Before serving, take a moment to taste the sauce and adjust the seasoning if necessary. Maybe it needs a bit more salt or a sprinkle of sugar to balance the flavors. Finally, garnish the dish with chopped green onions for a fresh, colorful finish. Serve the tender, flavorful duck necks with your favorite side dish.
This could be a simple bowl of steamed rice, some stir-fried vegetables, or whatever you prefer. The rich, savory flavors of the duck necks will complement a wide range of sides, making for a delicious and satisfying meal.
Substitutions
Duck necks. Use chicken necks or turkey necks instead. Make sure to adjust the cooking time as needed to make sure they are fully cooked.
Oyster sauce. Teriyaki sauce can replace oyster sauce, but keep in mind that it will make your marinade sweeter and a little tangier.
Hoisin sauce. You can use a bit more oyster sauce or soy sauce mixed with sugar or honey.
Rice wine. Use dry sherry or dry white wine.
Sugar. You can use brown sugar or a little bit of honey.
Broth. Duck broth or chicken broth. Vegetable broth will give a lighter flavor and I would avoid beef stock or broth because it could overpower the flavor of the duck meat too much.
Oil. Use any vegetable oil you like, sesame oil, olive oil, coconut oil, or avocado oil. Avoid using butter because it will burn when browning the meat.
Variations
Add in sliced chili peppers, chili flakes or red pepper flakes, cinnamon sticks, or ground turmeric to boost the flavor of the duck necks even more.
Leftovers and reheating
Store leftover duck neck in the fridge in the air tight container for up to 4 days. For reheating i just simply microwave necks. 30 seconds to 1 minute should be enough.
Frequently asked questions
Duck necks take at least 1 hour to fully cook through and become tender. If they aren't cooked to your liking, continue cooking for another 15 - 30 minutes.
Duck necks have the same amazing flavor as duck meat so they are great to use to make duck broth or you can add them to soups or stews for an added boost of flavor. You could also make a meal out of them, like in this recipe, to serve with rice or noodles.
You may also like
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- How to cook smoked turkey necks
Hope you will like this duck neck recipe as much as we do. Please rate the recipe if you made this and leave a comment below if you have any questions or suggestions.
Recipe
Duck Neck Recipe
Ingredients
- 4-6 duck necks
- 1 onion chopped
- 4 garlic cloves minced
- 1- inch ginger sliced
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- Salt and pepper
- 2 cups chicken/duck broth
- ½ cup rice wine or dry sherry
- Vegetable oil
- Chopped green onions for garnish
Instructions
- Combine soy sauce, oyster sauce, hoisin sauce, five-spice powder, sugar, salt, and pepper. Marinate the duck necks in this mixture for 30 minutes (or overnight for better flavor).
- In a pan, heat some oil over medium-high heat. Sear the duck necks until golden brown, about 2-3 minutes per side. Remove and set aside.
- In the same pan, sauté onion, garlic, and ginger until fragrant.
- Add back the duck necks, pour in broth and rice wine. Bring to a simmer, then lower the heat, cover, and cook for 1 to 1.5 hours until tender.
- Adjust seasoning, garnish with green onions, and serve with your choice of side.
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