chinese

Spicy Duck and Snail Stew

Name: Spicy Duck and Snail Stew
Total time: 2 h
Yield: 4 servings
Cuisine: chinese
Ingredients: 1.25 kg Whole Duck; 1.25 kg Snails (Tian Luo); 250 g Hotpot Base; 3 pieces Star Anise; 3 pieces White Cardamom; 1 piece Cinnamon Stick; 50 g Dried Red Chilies (Fujian Chili King); 20 g Green Sichuan Peppercorns; 50 g Ginger; 30 g Garlic; 100 g Soaked Bamboo Shoots; 30 ml Cooking Wine; 5 g Salt; 120 ml Cooking Oil; 5 g Chicken Essence/MSG; 15 g White Sugar; 15 g Green Onions; 1.5 L Water

A unique and flavorful Chinese stew featuring tender duck and fresh snails, cooked with a spicy hotpot base and aromatic spices. The duck is stir-fried until fragrant and dark, then slow-simmered with snails and bamboo shoots until both are tender and infused with rich flavors.

2h 4 servings美食作家王刚 Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

850

Calories

60g

Protein

30g

Carbs

55g

Fat

Scale recipe

4 servings

Original recipe

Ingredients18 items

Produce

🫚Ginger50 g

🧄Garlic30 g

🎍Soaked Bamboo Shoots100 g

🧅Green Onions15 g

Meat

🦆Whole Duck1¼ kg

Seafood

🐌Snails (Tian Luo)1¼ kg

Pantry

🌶️Hotpot Base250 g

🍶Cooking Wine30 ml

🌻Cooking Oil120 ml

🍚White Sugar15 g

💧Water1½ L

Spices

🌟Star Anise3 pieces

🌿White Cardamom3 pieces

🍂Cinnamon Stick1 piece

🌶️Dried Red Chilies (Fujian Chili King)50 g

🌿Green Sichuan Peppercorns20 g

🧂Salt5 g

🐔Chicken Essence/MSG5 g

Instructions

1
Prepare the duck: Remove the duck feet and any lymph nodes from the neck. Chop the duck into bite-sized pieces, including the head and tail.
2
Prepare the hotpot base and aromatics: Chop the hotpot base into smaller pieces. Chop the soaked bamboo shoots into small pieces. Smash and roughly chop the ginger and garlic cloves.
3
Blanch the snails: Heat water in a wok until boiling. Thoroughly wash the snails several times by hand, then add them to the boiling water. Add cooking wine and salt to the water.
4
Stir the snails vigorously in the boiling water to help shed their outer shells and remove impurities. Drain the snails and rinse the wok. Repeat the blanching and stirring process once more. After the second blanch, drain the snails and inspect them by smell to ensure none are spoiled.
5
Stir-fry the duck: Heat cooking oil in the clean wok. Add the chopped duck pieces, ginger, and garlic. Stir-fry over low heat, continuously pushing and stirring, until the duck fat renders out and the duck pieces turn a dark, rich color.
6
Add star anise, white cardamom, and cinnamon stick to the duck. Continue stir-frying until the duck is very fragrant and any remaining water has evaporated.
7
Carefully scoop out and remove any excess duck fat from the wok, leaving just enough to coat the duck.
8
Add the dried red chilies and green Sichuan peppercorns to the duck. Stir-fry for about 15 minutes until the spices are fragrant.
15:00 timer
9
Add the chopped hotpot base to the wok and stir-fry until it melts and is well combined with the duck and spices.
10
Add the blanched snails and chopped bamboo shoots to the wok. Stir-fry briefly to combine all ingredients.
11
Pour water into the wok, ensuring it covers the ingredients by approximately 1 cm. Bring the mixture to a rolling boil over high heat.
12
Once boiling, stir vigorously to emulsify the oil into the sauce, which will make the broth appear creamy and rich. Reduce the heat to low and simmer for about 1.5 hours, or until the duck and snails are tender and flavorful.
90:00 timer
13
Taste the stew and adjust seasoning. Add chicken essence/MSG and white sugar to enhance the flavor. Stir well and bring to a final boil over high heat to ensure the sauce is fully emulsified.
14
Transfer the spicy duck and snail stew to a serving pot. Garnish generously with chopped green onions before serving.

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