Yongzhou Blood Duck is a celebrated dish from Hunan province, embodying the bold and rustic flavors that are synonymous with Hunan Cuisine. This dish stands out for its distinctive method of cooking where fresh duck blood is expertly stir-fried with the meat, resulting in a savory, glossy coating. Tracing back to the late Song Dynasty, it has become a culinary treasure of Yongzhou, praised for its tender texture and spicy, aromatic profile.

📋 Ingredients

• 1 whole duck (approx. 1.6kg)
• 1 bowl fresh duck blood (mix with 1 tsp vinegar to prevent clotting)
• 110g fresh red and green peppers, chopped into bite-sized pieces
• 55g ginger, julienned or sliced
• 1 head of garlic, cloves peeled and halved
• 2 tablespoons tea oil (or high-smoke-point vegetable oil)
• 2 tablespoons Shaoxing wine
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce (for color)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon dried chili flakes (optional for extra heat)

🔪How to Make

• Step 1: Preparing the Duck and Blood

  • Begin by thoroughly cleaning the duck and chopping it into small, thumb-sized pieces to ensure the blood coats the meat effectively. Prepare the fresh duck blood in a bowl, stirring in some vinegar immediately to maintain its liqui89ec8a5e5.png)

• Step 2: Sauté the Aromatics

  • Heat the tea oil in a wok over high heat until it shimmers. Add ginger, garlic, and dried chili flakes, stir-frying for about 30 seconds until the aroma fills the 8011eedc1.png)

• Step 3: Stir-frying the Duck

  • Introduce the duck pieces to the wok, stir-frying over high heat for 5-8 minutes until the meat firms up and the water evaporates, letting the duck render its fat. Pour in the wine, light soy sauce, and dark soy sauce, mixing well to color t6d4d0e5d3.png)

• Step 4: Braise and Add Peppers

  • Add sufficient water or stock to barely cover the meat, cover the wok, and simmer over medium heat for 10–15 minutes until the duck becomes tender. Once the liquid reduces by half, add the fresh peppers and salt, tossing them for about 2 minutes.

• Step 5: The Signature Blood Finish

  • Turn the heat to high. Gradually pour the liquid duck blood over the meat while stirring swiftly and continuously. The blood will thicken, forming a dark, savory paste that clings to each piece of duck. Continue stir-frying for 1-2 minutes until the blood turns a rich brown and the sauce adheres to the meat. Serve imme17033ae10.png)

Notes

• The Vinegar Secret: Adding vinegar to the fresh duck blood is crucial. It prevents the blood from clotting into hard chunks, maintaining a smooth paste that achieves the dish’s signature texture.
• Chop Small: Unlike other duck dishes, Yongzhou Blood Duck requires the meat to be finely chopped. This ensures the blood adheres properly, enhancing the flavor in every bite.
• Heat Management: During the final step, ensure the heat is high and the stirring is rapid. Overcooking the blood will result in a loss of its glossy appearance, turning it grainy.
• Authentic Oil: Traditionally, tea oil (Camellia oil) is used, imparting a unique nutty aroma that defines the authentic taste of Hunan countryside cooking.

🧪Nutrition Information (Per Serving)

• Calories: 330 kcal
• Protein: 25 g
• Fat: 23 g
• Iron: 13 mg (Excellent source of dietary iron)
• Carbohydrates: 3 g
• Sodium: 570 mg