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Tender duck neck meat and wheat noodles are served in a spicy, fragrant broth. This protein-rich Hubei family soup is boldly flavored and uniquely regional.
Thoroughly rinse the duck necks and blanch them in boiling water for 3 minutes. Drain and rinse to remove impurities.
In a large pot, heat the cooking oil over medium heat. Add slices of ginger, scallion whites, chili bean paste, and Sichuan peppercorns. Sauté for 2-3 minutes until fragrant but not burnt.
Add blanched duck necks, Shaoxing wine, and soy sauce to the pot. Stir for 2 minutes to coat the necks evenly.
Pour in enough water to cover the necks (about 8 cups). Add star anise and salt. Bring to a boil, then lower to a gentle simmer and cook uncovered for 75–90 minutes, skimming occasionally.
While the broth simmers, cook wheat noodles in boiling water until just tender (about 5 minutes). Drain and set aside.
Before serving, remove the duck necks and slice meat off the bones if preferred. Taste the broth for salt, then strain for clarity if desired.
Assemble bowls by dividing noodles, duck neck meat, and chopped scallions. Ladle hot broth over and garnish with cilantro. Serve immediately.
