In the spirit of Maoist self-criticism, Tidbits has a confession to make. For too long have we focused on Western food and neglected the bountiful Taiwanese chow to be found on our very doorstep. But instead of going into exile or purging our ranks, rehabilitation comes, this week, in the form of deep-fried duck head.
Not just any old duck head, though. Dongshan duck head, a recipe said to originate in Dongshan Village, Tainan County (台南縣東山鄉).
Fafa Dongshan Duck Head (發發東山鴨頭) stall’s slogan says it all: “The marinade is the soul of Dongshan duck head.”
For this version of the delicacy, malt sugar replaces the soy sauce usually used to make the brine in which the heads are soaked for hours before hitting the fat. The marinade, which includes Chinese medicinal herbs, ensures the heads don’t become dry or hard after being deep-fried. Even the skull and beak can be eaten.
Also in Taipei, Jinshang Dongshan Duck Head (金賞東山鴨頭) adds star anise and eight Chinese medical herbs and malt to its marinade.
Fafa Dongshan Duck Head
發發東山鴨頭
Address: Intersection of Ningxia Road and Pingyang Street (台北市寧夏路、平陽街交叉口)
Telephone: 0981-029-858
Open: 4:30pm to 12:30am
Price: NT$20 per head
Jinshang Dongshan Duck Head 金賞東山鴨頭
Address: In front of 138 Raohe Street, Taipei City (台北市饒河街138號前)
Telephone: 0922-174-731
Open: 6pm to 1amPrice: NT$40 per head
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