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Duck Feet Red Cooked
China - Southeast
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.
Duck Feet (1)
Rice Wine (3)
Star Anise pod
Prep - (15 min)
Run - (2 hrs)
- Rinse DUCK FEET and pick off any fragments of the yellow outer
skin that may be found.
- Cut SCALLIONS, green part only, into 1/2 inch lengths.
Slice GINGER thin. Mix.
- Mix Rice Wine and Soy Sauce.
- Mix together all Sauce Items.
- Mix Cornstarch and Water.
- 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.
- 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).
- Sort out Duck Feet and arrange in a serving dish. Keep warm.
- Strain the liquid, discarding remaining solids. Measure 1 cup liquid
into a small sauce pan and bring to a high simmer.
- 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.
- Pour Sauce over the Duck Feet, then sprinkle with
Sesame Oil. Garnish with chopped Scallions and serve hot.
- These are served warm with tea, but I find they go rather well with red
wine. See Note-4 on eating.
- Duck Feet: Purchase thoroughly cleaned
with the yellow scaly outer skin removed. For details see our
Duck Feet page.
- 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.
- Rice Wine: Use a good drinkable Chinese
rice wine, lacking that use a dry Sherry. For details see our
Rice Wine page.
- 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).
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
cac_dukfeet11 090703 var - www.clovegarden.com
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