Super Delicious Pickled Pepper Duck Gizzards
巨好吃巨下饭的泡椒鸭胗❗❗❗ · sichuan cuisine · Sichuan
This home-style Sichuan dish pairs chewy, crunchy duck gizzards with the tangy heat of pickled peppers and pickled ginger. The author notes the gizzards come out crisp rather than tough, making the dish a classic go-with-rice favorite.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!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.
5.0 clove
0.6 oz
green chili pepper (jalapeño or serrano)尖椒
as needed
0.37 oz
salt盐
to taste
8.82 oz — sliced
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Slice the duck gizzards. Rub them with salt and white vinegar, massaging for 2 minutes, then rinse well. Add a little oyster sauce, salt, ground white pepper, and shredded ginger, mix evenly, and marinate for 10 minutes.
✅ Done when: The gizzards are evenly coated with the marinade and have rested 10 minutes.
- 2
Step 2
Cut a generous amount of pickled peppers, pickled ginger, and garlic, then prepare a little Sichuan peppercorns and some cut garlic sprout segments.
✅ Done when: All the aromatics are chopped and the garlic sprouts are cut into segments, ready for stir-frying.
Heat a little oil in a wok. When hot, stir-fry the marinated gizzards until their moisture cooks off, add a splash of rice wine, stir until fragrant, and set aside. Add oil to the wok again, then stir-fry the pickled peppers, pickled ginger, garlic, and Sichuan peppercorns until the pickled aroma comes out. Return the gizzards and toss to absorb the flavor. Add a bit of garlic sprouts and chicken bouillon powder plus a small drizzle of light soy sauce, toss evenly, and plate.
✅ Done when: The gizzards are dry rather than watery, coated in the sauce, and the garlic sprouts are just wilted — ready to serve.