At the table
Take small pieces with rice and remove bones carefully. The sauce is part of the dish, not a separate blood pudding.
Contains duck and duck blood; chopped pieces may have small bones. Ask about peanut oil, sesame oil and soy sauce if relevant.
Chilli, cooking oil, stock and vegetable additions vary. This version uses dried chilli, ginger and garlic; no universal vegetable mixture is implied.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Chilli, cooking oil, stock and vegetable additions vary. This version uses dried chilli, ginger and garlic; no universal vegetable mixture is implied.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savoury, chilli-hot and gingery.
- Chili heat
- Texture
- Firm duck meat, tender skin and a clinging sauce.
- How it’s made
- Duck is stir-fried and briefly braised, then duck blood is stirred in and cooked through.
Chilli, cooking oil, stock and vegetable additions vary. This version uses dried chilli, ginger and garlic; no universal vegetable mixture is implied.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hunan.
About this regional connection
Hunan: Blood duck belongs to Yongzhou’s local cooking, with related versions in Lingling and Ningyuan. Cooking blood into the sauce gives the duck its distinctive coating.
Ask if they have it first
请问你们有永州血鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Yongzhou table dish
Blood duck belongs to Yongzhou’s local cooking, with related versions in Lingling and Ningyuan. Cooking blood into the sauce gives the duck its distinctive coating.