Pickled Pepper Duck Gizzards

March 23, 2025 15 Minutes Medium

Nutritional Information

450 kcal
Calories
38g
Protein
12g
Carbohydrates
28g
Fat
Recipe Cold Dishes
Pickled Pepper Duck Gizzards

This mouthwatering stir-fried duck gizzards with Chinese chives is a flavorful dish that combines tender, well-prepared gizzards with the bold taste of pickled peppers and aromatic chives. The secret lies in properly cleaning and scoring the gizzards for perfect texture, then marinating them with Shaoxing wine for depth of flavor. Quick stir-frying locks in juiciness, while pickled peppers, ginger, and their savory brine create a tantalizing umami punch. Fresh Chinese chives add a bright, onion-like note, balanced by a glossy starch finish. Perfect for adventurous eaters, this dish showcases expert wok techniques—from controlling oil temperature to layering flavors with precision. The result? A satisfying bite with contrasting textures and a harmonious blend of spicy, savory, and slightly tangy notes that make it irresistible alongside steamed rice.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Remove the membrane from the duck gizzards, or they will be hard after stir-frying. Make a cross-shaped cut on the duck gizzards. Place two bamboo sticks on the sides of the duck gizzards to facilitate cutting.
Step 1
2
Step 2
After cutting the duck gizzards, put them in a bowl and add an appropriate amount of salt. Mix well with your hands, then add an appropriate amount of Shaoxing wine and mix again. Cut off the old part of the Chinese chives, and prepare an appropriate amount of pickled peppers, pickled pepper water, and ginger slices.
Step 2
3
Step 3
Heat a large amount of oil in the wok to 40% heat. When small bubbles appear on the surface, add the duck gizzards and stir-fry evenly. When the duck gizzards change color, turn off the heat and quickly scoop them out with a slotted spoon.
Step 3
4
Step 4
Heat an appropriate amount of oil in the wok, add pickled peppers and ginger slices, and stir-fry over low heat to remove the astringency of the pickled peppers. Add an appropriate amount of water during stir-frying. When the water has evaporated and the fragrance is emitted, add the duck gizzards, Chinese chives, and pickled pepper water. Add an appropriate amount of chicken essence and stir-fry over high heat until the Chinese chives change color. Pour in an appropriate amount of starch water and stir-fry evenly.
Step 4
5
Step 5
The dish is ready to be served.
Step 5

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