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.