My obsession with wings continues (at this rate I'm going to rename my blog: 'Eat Wings Love Wings'). First, a post on chicken wings, and now one on duck wings, specifically, braised duck wings in master stock (lou sui aap yik 滷水鴨翼).
I love this dish, as the master stock (lou sui 滷水), made with soy, star anise, cinnamon, citrus peel and heaps of other stuff, is absorbed by the duck wings as they slowly braise. Making master stock is best left to the professionals, which is my way of saying that this isn't a recipe post (come on now, you didn't really expect two recipe posts in a row?).
Dishes cooked with master stock are collectively known as lou mei 滷味, and this technique originated in the Chiu Chow (Teochew) area in Guangdong province. However, lou mei spread to other parts of southern China, which is why it can often be found in Cantonese restaurants around the world.
The most famous lou mei dish is braised goose in master stock, but for some frustrating reason Chinese goose dishes aren't available in blighty. As such, Cantonese restaurants in the UK tend to sell lou mei as a mixture, but I just order the braised duck wings because I'm a bad Chinese (please don't judge me, but entrails and gizzards aren't my thing).
The duck wings in the photo are from one of my favourite Chinatown haunts, Hung's, but you can find them in many Cantonese restaurants, usually the ones that sell Cantonese BBQ (siu mei 燒味). So the next time you find yourself in Chinatown, order a bag of duck wings to take home with you. You won’t regret it.