Duck offal biang biang from Bowls and Broths: Build a Bowl of Flavour From Scratch, with Dumplings, Noodles, and More (page 57) by Pippa Middlehurst

  • Chinese five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • onion powder
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  • EYB Comments

    Can substitute chicken fat for duck fat, and chicken wings and dried shiitake mushrooms for whole duck and daikon. Use the málà paste recipe on p. 18. You may use the biang biang recipe on p. 44.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken fat for duck fat, and chicken wings and dried shiitake mushrooms for whole duck and daikon. Use the málà paste recipe on p. 18. You may use the biang biang recipe on p. 44.

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Reviews about this recipe

  • Wrap Your Lips Around This

    ...one of the recipes in Bowls and Broths that has a super high faff factor. In the end, I made quite a few tweaks to get it over the finish line.

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