Ingredients:

  • 2 lbs duck necks, skin-on, cut into 3-inch segments
  • 50g fresh ginger, smashed
  • 4 stalks scallion, tied in a knot
  • 5 cloves garlic, crushed
  • 2 tbsp Shaoxing rice wine
  • 20 pieces dried Sichuan Erjingtiao chilies
  • 2 tbsp Sichuan peppercorns
  • 3 pieces star anise
  • 1 stick cinnamon
  • 3 pieces bay leaves
  • 1 tsp whole cloves
  • 1 piece black cardamom (Cao Guo), cracked
  • 0.5 cup light soy sauce
  • 2 tbsp dark soy sauce
  • 30g rock sugar
  • 4 cups water

Instructions:

  1. Place the duck necks in a large pot of cold water. Add 25g of the smashed ginger and the 2 tbsp of Shaoxing wine. Bring to a vigorous boil for 5 minutes to coagulate surface proteins and remove impurities.
  2. Drain the duck necks and rinse them thoroughly under cold running water to clean off any foam or residue. Set aside.
  3. In a pressure cooker or heavy-bottomed pot, combine the remaining ginger, scallions, garlic, dried chilies, Sichuan peppercorns, star anise, cinnamon, bay leaves, cloves, and black cardamom.
  4. Add the light soy sauce, dark soy sauce, rock sugar, and 4 cups of water to the spice mixture. Stir to combine.
  5. Add the cleaned duck necks to the liquid. If using a pressure cooker, seal and cook for 20 minutes on high pressure followed by a natural release. If using a standard pot, simmer covered for 45 minutes until the meat is tender and pulling away from the bone.
  6. Turn off the heat and allow the duck necks to cool completely inside the braising liquid. This cooling phase allows the muscle fibers to absorb the concentrated Sichuan brine into the marrow.
  7. Remove the necks from the liquid and serve chilled or at room temperature for the best 'tacky' texture.