Duck Neck Recipe
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!
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.
Notes
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.
Nutrition
Calories: 257kcal
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