Product of the Month
Duck heads, like other parts of the duck, contain a variety of nutrients such as protein, vitamins (including B vitamins), minerals (like iron and zinc), and omega-3 fatty acids. These nutrients are important for overall health and can contribute to your overall well-being. They also contain collagen and gelatin, which are known for their potential benefits for skin health, joint health, and gut health. Duck heads, particularly the skin and cartilage, are considered to have a unique and enjoyable flavour and texture. They can be fatty, crispy, and flavourful when prepared in certain ways, making them appealing to those who enjoy rich and indulgent culinary experiences.
The nose to tail movement is a culinary concept that advocates using all parts of an animal in cooking. By embracing this approach, the movement aims to reduce food waste, promote sustainability, and respect the animal by using its entirety.
Check out our traditional Chinese dish called “Sichuan Spicy Duck Head” which can be prepared as a spicy snack or appetiser:
- 10 duck heads, cleaned and prepped
- 4 tablespoons vegetable oil
- 4 tablespoons Sichuan peppercorns
- 5 dried red chili peppers, coarsely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- Salt to taste
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- In a large pot, bring water to a boil. Add the duck heads and boil for 5 minutes. Remove the duck heads from the pot and set them aside to cool.
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the Sichuan peppercorns and dried red chili peppers. Stir-fry for about 1 minute until fragrant.
- Add the minced garlic and ginger to the wok and continue to stir-fry for another minute.
- Add the boiled duck heads to the wok and stir-fry for about 5 minutes, ensuring they are evenly coated with the spices.
- In a small bowl, mix together the soy sauce, dark soy sauce, rice vinegar, and sugar. Pour this sauce over the duck heads in the wok. Stir well to coat the heads evenly.
- Reduce the heat to low and let the duck heads simmer in the sauce for about 15-20 minutes, allowing the flavours to melt together. Stir occasionally to prevent sticking and ensure even cooking.
- Taste the sauce and adjust the seasoning by adding salt if needed.
- Once the duck heads are tender and fully cooked, remove them from the heat.
- Transfer the duck heads to a serving plate. Garnish with chopped green onions and sesame seeds.
- Serve the Sichuan Spicy Duck Heads as an appetizer or snack, allowing guests to enjoy the flavourful and spicy experience.
Remember, Sichuan spicy dishes are known for their heat, so you can adjust the amount of chili peppers based on your spice preference. Enjoy!