Quzhou Duck Head (衢州鸭头) is an iconic and highly addictive delicacy originating from Quzhou, a city in China’s Zhejiang province. This unique dish is celebrated for its incredibly bold, spicy, and deeply aromatic flavor profile, offering a truly unforgettable culinary experience. Unlike standard duck dishes, the focus here is solely on the duck head, which is meticulously prepared and then braised slowly in a rich, complex broth infused with a generous blend of chilies, Sichuan peppercorns, and traditional Chinese spices. It’s a dish that tantalizes the taste buds, providing a delightful kick that’s both challenging and immensely satisfying for lovers of spicy food.
🥢 Ingredients
- 4-6 Duck Heads (thoroughly cleaned)
- 1 cup Dried Red Chilies (adjust to spice preference)
- 1/4 cup Sichuan Peppercorns
- 5-7 Star Anise pods
- 2-3 Cinnamon Sticks
- 4-5 Bay Leaves
- 1 large piece Ginger (sliced)
- 1 whole head Garlic (smashed)
- 1/2 cup Light Soy Sauce
- 2 tablespoons Dark Soy Sauce
- 1/4 cup Chinese Cooking Wine (Shaoxing wine)
- 2-3 tablespoons Rock Sugar (or granulated sugar)
- Salt to taste
- 3 tablespoons Vegetable Oil
- 6-8 cups Water or Chicken Broth
- Optional: Fresh Green Onions for garnish
🔥 Instructions
- **Prepare Duck Heads:** Carefully clean the duck heads, removing any feathers, brain matter, and nasal passages. Rinse thoroughly under cold running water several times until completely clean.
- **Blanch:** Bring a large pot of water to a rolling boil. Add the cleaned duck heads and a splash of Chinese cooking wine. Blanch for 5-7 minutes to remove impurities and strong odors. Skim off any foam. Drain the duck heads and rinse them again.
- **Sauté Aromatics:** Heat vegetable oil in a large wok or pot over medium heat. Add dried red chilies, Sichuan peppercorns, star anise, cinnamon sticks, and bay leaves. Sauté for 2-3 minutes until fragrant, being careful not to burn the chilies. Add sliced ginger and smashed garlic, stir-frying for another minute until aromatic.
- **Braise:** Add the blanched duck heads to the pot. Pour in light soy sauce, dark soy sauce, and the remaining Chinese cooking wine. Add rock sugar and salt. Pour in enough water or chicken broth to nearly cover the duck heads.
- **Simmer:** Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the duck heads are very tender and the flavors are deeply infused. Stir occasionally to prevent sticking and ensure even cooking.
- **Reduce Sauce (Optional):** If the sauce is too thin, remove the lid during the last 15-20 minutes of cooking and increase the heat slightly to reduce it to a thicker, desired consistency that beautifully coats the duck heads.
- **Serve:** Transfer the Quzhou Duck Heads and a generous amount of the spicy braising liquid to a serving platter. Garnish with fresh green onions if desired. Serve hot and prepare for a burst of spicy, aromatic, and incredibly flavorful delight!