boiling duck blood

How to Make Tender and Flavorful Boiled Duck Blood

Boiled duck blood, a beloved dish in Chinese cuisine, is prized for its silky texture and ability to absorb rich flavors. Here’s a simple guide to preparing it at home.

Ingredients: Fresh duck blood (500g), tofu (200g, optional for extra smoothness), ginger (3 slices), garlic (2 cloves, lightly smashed), scallions (2, chopped), chicken powder (1 tsp), soy sauce (1 tbsp), sesame oil (1 tsp), chili oil (optional), and water (500ml).

Steps:

1. Prepare the Duck Blood: If using fresh duck blood, gently pour it into a heatproof container and steam for 8-10 minutes until set. Let it cool, then cut into 1.5cm cubes.

2. Make the Broth: In a pot, bring water to a boil. Add ginger, garlic, and tofu (if using). Simmer for 5 minutes to infuse flavors.

3. Cook the Duck Blood: Gently add the duck blood cubes to the broth. Reduce heat to medium-low and cook for 3–4 minutes—avoid boiling vigorously to prevent the blood from turning tough.

4. Season: Add chicken powder, soy sauce, and sesame oil. Stir gently. For extra heat, drizzle with chili oil.

5. Serve: Ladle into bowls, top with chopped scallions, and enjoy hot with steamed rice or as a starter.

Tips: Ensure duck blood is fresh for the best taste. For a spicy twist, add Sichuan peppercorns or dried chilies during broth-making. This dish is quick, nutritious, and full of umami!