Pepper Salt Duck Throat
Indulge in the rich, aromatic flavors of this irresistible Braised Duck Lower Jaw—a dish that combines tender meat with a symphony of spices. The duck jaw is first marinated in salt, blanched, then simmered in a fragrant braising liquid infused with cassia bark, Chinese angelica, star anise, and soy sauce for deep, savory notes. A quick deep-fry adds a delightful crispness, while fresh garlic, chili peppers, and coriander bring a vibrant kick. Perfectly balancing spice and umami, this recipe delivers an unforgettable texture and taste. Whether as a snack or a centerpiece, it's a must-try for adventurous food lovers craving bold, authentic flavors.
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
duck's lower jawThe aromatics
🧅
garlic🧅
chili peppers🧅
corianderThe sauce & seasonings
🧂
cassia bark🧂
Chinese angelica🧂
star aniseInstructions
1. Step 1
Rinse the duck’s lower jaw and marinate it in salt for 15 minutes, then blanch it in boiling water.
2. Step 2
Boil a mixture of cassia bark, Chinese angelica, star anise, soy sauce, and water to create a braising liquid.
3. Step 3
Prepare garlic, chili peppers, and coriander for later use.
4. Step 4
Put the duck’s lower jaw into the braising liquid, bring to a boil, then reduce the heat and simmer. For more flavor, cook for a longer time. In this case, it was simmered for about 10 minutes.
5. Step 5
Let the braising liquid cool, then deep-fry the duck’s lower jaw briefly in oil, as it is already cooked, and add the prepared garlic, chili peppers, and coriander.
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