Serving
(click to enlarge)

Duck Feet Red Cooked
China - Southeast

Serves:
Effort:
Sched:
DoAhead:  
8 app  
***
2.5 hrs  
Yes

Duck Feet are often served in Chinese dim sum tea houses. This recipe can also be used with chicken feet (see Note-2) and is much easier and less messy to make than the famous Chicken Feet in Bean Sauce. When the feet are all eaten any of the delicious sauce that remains can be used in stir fries in place of oyster sauce. These reheat well.





1-1/2
5
1/3
3
5
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3
1-1/2
1/2
4
1/4
1/4
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1-1/2
2
3
3/4
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#

in
T
T
---
c
T

in2
t
t
---
T
T
T
t
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Duck Feet (1)
Scallions
Ginger root
Rice Wine (3)
Soy Sauce
-- Sauce
Stock, Chicken
Oyster Sauce
Star Anise pod
Orange Peel
Sugar
Salt
---------
Cornstarch
Water
Oil
Sesame Oil
-- Garnish
Scallions
Prep   -   (15 min)
  1. Rinse DUCK FEET and pick off any fragments of the yellow outer skin that may be found.
  2. Cut SCALLIONS, green part only, into 1/2 inch lengths. Slice GINGER thin. Mix.
  3. Mix Rice Wine and Soy Sauce.
  4. Mix together all Sauce Items.
  5. Mix Cornstarch and Water.
Run   -   (2 hrs)
  1. In a wok or spacious sauté pan heat Oil and fry Scallion Mix stirring for about 30 seconds, then stir in Duck Feet. Fry stirring for about 3 minutes.
  2. Stir in Rice Wine mix for about 30 seconds, then stir in Stock mix. Bring to a boil, then turn down heat. Cover and simmer for about 1-1/2 hours turning a couple of times. Simmer longer if needed to reach tenderness (a toe should pull off easily).
  3. Sort out Duck Feet and arrange in a serving dish. Keep warm.
  4. Strain the liquid, discarding remaining solids. Measure 1 cup liquid into a small sauce pan and bring to a high simmer.
  5. Stir up Cornstarch until suspended in the water, then stir into the saucepan. Continue to stir until the sauce comes back to a simmer and is thickened to a thin sauce consistency.
  6. Pour Sauce over the Duck Feet, then sprinkle with Sesame Oil. Garnish with chopped Scallions and serve hot.
  7. These are served warm with tea, but I find they go rather well with red wine. See Note-4 on eating.
NOTES:
  1. Duck Feet:   Purchase thoroughly cleaned with the yellow scaly outer skin removed. For details see our Duck Feet page.
  2. Chicken Feet:   If using chicken feet, use your kitchen shears to cut off all the toenails. Adjust cooking time as needed. For details see our Chicken Feet page.
  3. Rice Wine:   Use a good drinkable Chinese rice wine, lacking that use a dry Sherry. For details see our Rice Wine page.
  4. Eating:   Duck and Chicken feet are properly eaten by picking up with chopsticks. You start eating at the toes, one joint at a time, spitting out the bones when stripped of the edible part. We barbarians prefer to just pick up a leg with our fingers (napkins and finger bowls needed).
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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