frying duck blood with leeks

How to Make Stir-Fried Leek with Duck Blood

Stir-fried leek with duck blood is a savory, tender, and nutritious Chinese dish that balances bold flavors with a unique texture. Here’s a simple guide to preparing it.

Ingredients: 300g fresh duck blood (cut into 1.5cm cubes), 200g leeks (washed and cut into 3cm segments), 2 cloves garlic (minced), 1 slice ginger (julienned), 1 dried chili (optional), 1 tbsp cooking oil, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp Shaoxing wine, 1/2 tsp sugar, 1/4 tsp white pepper, and sesame oil for finishing.

Steps:

1. Prepare the duck blood: Blanch the cubes in boiling water for 2 minutes, then rinse under cold water to remove impurities and set aside.

2. St aromatics: Heat oil in a wok over medium-high heat. Sauté ginger, garlic, and dried chili until fragrant.

3. Stir-fry leeks: Add leeks, stir-fry for 1 minute until slightly softened.

4. Combine ingredients: Toss in the blanched duck blood, then add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Stir quickly to coat evenly.

5. Finish and serve: Cook for another 30 seconds until heated through. Drizzle with sesame oil, give a final stir, and transfer to a plate.

Tips: For extra umami, add a spoonful of bean paste. Avoid overcooking the duck blood to maintain its smooth, melt-in-your-mouth texture. Serve hot with steamed rice for a comforting meal.

This dish is quick, flavorful, and perfect for showcasing the harmony of leek’s freshness and duck blood’s richness. Enjoy!