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Duck Neck With Garlic Chive Puree


Duck Neck With Garlic Chive Puree
20 duck skinless necks, each chopped in two-inch lengths
½ cup maltose
½ cup brown sugar
½ cup Chinese white vinegar
1 Tablespoon coarse salt
1 cup carrots, peeled and roll-cut
½ pound garlic chives. Blanched, drained, and pureed in a blender
2 cloves fresh garlic, peeled and smashed
1 cup vegetable oil
½ cup rice flour
½ cup cornstarch
½ cup all-purpose flour
1 cup club soda

1. In a non-reactive pot, put two cups cold water, the duck necks, sugar, vinegar, and the salt and simmer until the duck necks are tender, about an hour. Then cool them covered overnight in the liquid in the refrigerator.
2. Remove them to the stove, add the carrots and simmer for ten minutes, drain and discard the liquid.
3. Heat a wok or fry pan add the oil. Make a batter of the rice flour, cornstarch, and the all-purpose flour with the club soda, and add the duck necks. Take them out one by one and fry a few at a time in the oil for three minutes, add the carrots, and in one minute remove the necks and carrots, mix them with the garlic chive puree, and toss well, then serve in a pre-heated bowl.

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