Spicy Dongshan Duck's Head Delight

1.Clean the duck heads thoroughly under running water, removing any remaining feathers or debris. Pat them dry with paper towels.

2.In a large pot, combine the soy sauce, dark soy sauce, rice wine, sugar, Sichuan peppercorns, star anise, cinnamon stick, dried red chilies, ginger slices, crushed garlic, and green onions. Add the water and bring to a boil over medium-high heat.

3.Once the mixture is boiling, reduce the heat to low and add the duck heads. Simmer gently for 45 minutes, ensuring the duck heads are fully submerged in the liquid.

4.After 45 minutes, add the chili bean paste, oyster sauce, sesame oil, five-spice powder, salt, and white pepper to the pot. Stir well to combine all the flavors.

5.Continue to simmer the duck heads for an additional 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6.Remove the pot from heat and let the duck heads cool in the braising liquid for at least 30 minutes to absorb more flavor.

7.Once cooled, remove the duck heads from the liquid and serve them warm or at room temperature, garnished with additional green onions if desired.