Crispy Fried Stuffed Duck Neck: a culinary adventure awaits! This isn't your average appetizer; it's a symphony of textures and flavors, a testament to the ingenuity of Vietnamese cuisine. Imagine the satisfying crunch of perfectly fried skin giving way to succulent, savory duck meat, all artfully enhanced by a delicately spiced stuffing. This dish is a true feast for the senses, a vibrant explosion of taste that will leave you wanting more. Forget bland bar snacks; this is a dish that commands attention and deserves a place at any gathering, formal or informal.
Prepare to be amazed as we guide you through each step of creating this incredible dish. From selecting the perfect duck necks to mastering the art of the stuffing and achieving that coveted crispy skin, we'll ensure your fried stuffed duck necks are a resounding success. Let's get started on this delicious journey into the heart of Vietnamese cooking!
Tools Needed
- String
- Knife
- Cutting board
- Bowl
- Steamer
- Frying pan
Ingredients
- Duck necks: 3 (1 kg)
- Pork: 500g
- Corn: 30g
- Black fungus (dried): 5g
- Carrots
- Onions: a few stalks
- Cilantro: a few stalks
- Purple onions: 4
- Sugar: 1/2 tablespoon
- Ground pepper: 1/2 tablespoon
- Oyster sauce: 1/2 tablespoon
- Salt
- Ginger
- Wine
- Cooking oil
- Soy sauce
- Chili sauce
Step-by-Step Instructions
Step 1. Prepare the Duck Necks and Filling
- Wash duck necks thoroughly with salt, ginger, and wine. Peel off the skin and turn it inside out.
- Tie up the duck necks with string, leaving a small hole.
- Cut corn, black fungus (after soaking for 30 minutes), carrots, onions, and cilantro into small pieces.
- Mix the pork with sugar, ground pepper, oyster sauce, and prepared vegetables.
- Stuff the meat mixture into the duck necks, pressing firmly and tying securely.
Step 2. Steam and Fry for Crispiness
- Steam the stuffed duck necks for 15 minutes.
- Heat cooking oil in a frying pan. Fry the duck necks over medium heat until golden brown and crispy.
Step 3. Serve
- Cut the fried duck necks into bite-sized pieces.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- The oil level should cover about half of the neck while frying.
- This dish is especially delicious when eaten hot with soy sauce and chili sauce.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 50-70g
- Protein: 150-200g
FAQs
1. Where can I find duck necks?
Duck necks are often available at Asian grocery stores, butcher shops specializing in poultry, or online retailers. You may need to ask your butcher to order them in advance.
2. How can I ensure the duck necks are crispy?
Properly drying the duck necks before frying is key. Pat them thoroughly dry with paper towels, and ensure your oil is hot enough (around 350°F/175°C) before adding them.
3. Can I substitute the stuffing ingredients?
While the traditional stuffing is delicious, feel free to experiment with different herbs and spices based on your preferences. Just make sure the stuffing isn't too wet, to avoid soggy necks.
So there you have it – your very own batch of crispy, flavorful, and unforgettable stuffed duck necks. This Vietnamese delicacy is surprisingly easy to make, offering a rewarding culinary experience for both seasoned chefs and enthusiastic beginners. Impress your friends and family with this unique and delicious appetizer, and prepare for compliments galore!