Pepper Salt Duck Throat
March 17, 2025
10 Minutes
Medium
Nutritional Information
480 kcal
Calories
40g
Protein
5g
Carbohydrates
33g
Fat
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.
Ingredients
Main Ingredients
- duck's lower jaw
Secondary Ingredients
- garlic
- chili peppers
- coriander
Sauce and Seasonings
- cassia bark
- Chinese angelica
- star anise
Instructions
0% Complete
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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