Duck Feet Rolls
Bundle duck feet, char siu (BBQ pork), and duck liver together using duck intestine. Braise first to absorb the flavors, then glaze with sauce to seal in the aroma. Refined in shape, rich in flavor.
Ingredients
duck feet (toenails trimmed, washed)
3
duck offal (washed and drained; duck liver cut into chunks; duck intestines turned inside out and washed)
3
char siu
80 g
coriander
2
ginger
2 slices
light soy sauce
1 tbsp
white sugar
1.5 tsp
minced garlic
1.5 tsp
sesame oil
1.5 tsp
black pepper powder
1.5 tsp
scallion (washed and cut into sections)
1
Shaoxing wine
0.5 tbsp
marinade sauce
to taste
vegetable oil
2 tbsp
water (add in step 6)
to taste
Instructions
1
Prepare duck feet
Trim the toenails off the duck feet, then wash them
2
Prepare duck offal
Wash the duck offal and drain, cut the duck liver into chunks, turn the duck intestines inside out and wash thoroughly
3
Marinate
Wash the scallion and cut into sections. Mix the duck liver, duck intestines, ginger slices, Shaoxing wine and black pepper powder in a bowl and marinate
4
Shape the rolls
Take one portion each of duck feet, char siu and duck liver, tie them together with a piece of duck intestine to form a duck feet roll
5
Braise
Heat 1 tbsp of vegetable oil in a wok to low heat, stir-fry the ginger slices and scallion sections until fragrant. Add the marinade sauce and bring to a boil, then turn to low heat and simmer for 20 minutes, add the duck feet rolls and cook until done
6
Coat with sauce
Heat 1 tbsp of vegetable oil in a wok to low heat, stir-fry the minced garlic until fragrant, add Shaoxing wine, light soy sauce, white sugar, sesame oil, black pepper powder and water, simmer over low heat until the sauce thickens. Add the duck feet rolls, toss to coat well with the sauce, serve on a plate garnished with coriander or broccoli
