Five-Spice Braised Duck Gizzards
五香卤鸭胗 · pan chinese cuisine
The author loves snacking on duck necks and duck gizzards while watching TV, and points out that these braised treats can easily be made at home — simple, convenient, and more hygienic than store-bought, with no stress at all.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
10.0 piece
3.0 whole
fennel茴香
0.11 oz
5.0 slice
0.6 oz
1.8 oz
2.12 oz
salt盐
0.18 oz
3.0 piece
5.0 stalk
0.53 oz
2.0 piece
Dried chiles干辣椒
3.0 whole
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Master-stock braising (lu) ↗
Simmer in a spiced soy-based stock that is reused and deepened.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Prepare and measure all the ingredients.
✅ Done when: All ingredients are measured out and arranged within reach before cooking begins.
- 2
Step 230 min
Thaw the duck gizzards and soak them in cold water for 30 minutes. Drain off the bloody water and scrub the gizzards clean with salt, paying special attention to any sinewy bits.
✅ Done when: After the 30-minute soak and scrubbing, the gizzards are free of bloodwater and surface debris.
Place the cleaned gizzards in a pot, cover with cold water, and bring to a boil. Boil for 5 minutes after the water boils, then drain the gizzards and return them to the pot covered with fresh cold water.
✅ Done when: The gizzards have boiled for 5 minutes after the water comes to a boil and are back in fresh cold water.
Add all the ingredients: cooking wine, light soy sauce, dark soy sauce, ginger slices, scallions, and rock sugar, together with the spices and salt. Begin braising.
✅ Done when: All seasonings and aromatics are in the pot with the gizzards and the braising liquid is starting to simmer.
Braising time depends on how chewy you like the gizzards. The author brings the pot to a boil over high heat, then simmers over low heat for about 2 hours until the sauce has reduced. Serve.
✅ Done when: The sauce has cooked down and thickened after roughly 2 hours of low simmering, coating the gizzards.