Offal Is Not Always Awful!...Duck Necks

If you give me plates of chicken breast or chicken wings, pork loin/pork tenderloin or pork ribs, beef steak or oxtail, I will consistenly choose the latter 90% of the time.  So it is not a surprise that I would like to transform duck necks into something scrumptious.

First I sous vide the necks in beef tallow for 12 hours at 58C.  Then I pan fry the necks until they are nicely golden brown before adding tamarind paste, palm sugar, and Maggi sauce.  What I look for is salty, sweet, and caramelized sticky pieces of duck necks. I sprinkle the duck necks with habenero salt to add a little heat.  The result is marvelous!  My husband who is much less adventurous than me concurs.

To add another flavor and texture, I topped the necks with a bit of fried noodle, accompanied by pickled shallots for a bit of bright acidity.  I think I should start a duck neck BBQ joint!  Hope to see you there.  

Duck Necks in tamarind and palm sugar glaze, habanero salt, pickled shallots

Duck Necks in tamarind and palm sugar glaze, habanero salt, pickled shallots