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The Authentic Art of Preparing Yongzhou Blood Duck

Elias Sterling Elias Sterling
Chinese FestivalLifestyle & Culture

Yongzhou Blood Duck is a culinary treasure from the heart of China’s Hunan province, embodying the fiery and rustic character of its local cuisine. This dish is distinguished by its distinctive preparation method, where fresh duck blood is skillfully combined with the meat, resulting in a rich, savory glaze. Emerging during the late Song Dynasty, this dish has etched its place as a symbol of Yongzhou’s culinary heritage, celebrated for its tender meat and spicy, aromatic flavors.

Yongzhou Blood Duck served in a traditional dish

📋 Essential Ingredients

  • 1 full duck (about 1.4kg)
  • 1 bowl of fresh duck blood (with 1 tsp vinegar to keep it from clotting)
  • 90g red and green peppers, diced
  • 50g ginger, thinly sliced
  • 1 whole garlic bulb, peeled and halved
  • 2 tablespoons camellia oil (or any high-heat vegetable oil)
  • 2 tablespoons Shaoxing rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce (for color)
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon chili flakes (optional for extra spice)

🔪Traditional Preparation Method

  • Step 1: Preparing Duck and Blood

    • Clean the duck thoroughly, cutting it into small, bite-sized pieces. This allows the blood to coat the meat thoroughly. Mix the fresh duck blood with vinegar immediately to maintain its liquid form.

    Preparing duck and blood

  • Step 2: Infusing Aromatics

    • Heat the camellia oil in a wok on high until shimmering. Add ginger, garlic, and chili flakes. Stir-fry for about 30 seconds until the aroma fills the kitchen.

    Sautéing aromatics

  • Step 3: Cooking the Duck

    • Introduce the duck pieces to the wok. Stir-fry on high heat for 5-8 minutes until the meat firms up and its natural juices evaporate. Add in the rice wine, light soy sauce, and dark soy sauce, ensuring the meat is well-coated.

    Stir-frying duck

  • Step 4: Braising with Peppers

    • Add just enough water or stock to cover the meat. Cover and simmer on medium heat for 10–15 minutes until tender. Once the liquid has reduced, toss in the peppers and salt, stirring for a couple more minutes.

  • Step 5: Finishing Touch with Blood

    • Turn the heat to high. Gradually pour the liquid duck blood over the meat, stirring swiftly. The blood will thicken, creating a dark, flavorful paste that envelops each piece. Stir-fry for another minute or two until the blood mixture becomes a deep brown and adheres to the meat. Serve immediately.

    Finishing with duck blood

Additional Insights

  • Vinegar’s Role: A dash of vinegar in the duck blood is crucial to maintain its smoothness, preventing it from hardening into clumps.
  • Size Matters: Unlike other recipes, Yongzhou Blood Duck requires finely chopped pieces to maximize the adhesion of the blood mixture, ensuring a flavor-packed bite every time.
  • Temperature Control: When adding the blood, maintain high heat and stir continuously. Overcooking can lead to a grainy texture rather than the desired glossy finish.
  • Traditional Oil: Camellia oil is traditionally preferred for its unique nutty aroma, which is a hallmark of authentic Hunan cooking.

🧪Nutritional Information (Per Serving)

  • Calories: 310 kcal
  • Protein: 23 g
  • Fat: 21 g
  • Iron: 11 mg (Excellent source of dietary iron)
  • Carbohydrates: 3 g
  • Sodium: 570 mg

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