Goldfish-Shaped Duck Feet

Name: Goldfish-Shaped Duck Feet
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Ingredients: 10 duck feet (remove membrane, chop off claws and hind toes); 110 g grass carp fillet (minced); 75 g pork fat (minced); 25 g dry starch; 20 turtle eggs (used as goldfish eyes); 4 duck egg whites (beaten and steamed as base); 1 rehydrated white fungus; 5 bok choy hearts (carved to resemble brush tips); 2 g scallion whites; 1 g ginger slices; 3 g fine salt (1 g for filling, 2 g for seasoning); 2.5 g MSG (1 g for filling, 1.5 g for seasoning); 250 g stock

A Fujian-style sculpted dish in which duck feet are shaped into lifelike goldfish forms — light and refreshing.

1h 15m

Easy

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Ingredients

duck feet (remove membrane, chop off claws and hind toes) 10

grass carp fillet (minced) 110 g

pork fat (minced) 75 g

dry starch 25 g

turtle eggs (used as goldfish eyes) 20

duck egg whites (beaten and steamed as base) 4

rehydrated white fungus 1

bok choy hearts (carved to resemble brush tips) 5

scallion whites 2 g

ginger slices 1 g

fine salt (1 g for filling, 2 g for seasoning) 3 g

MSG (1 g for filling, 1.5 g for seasoning) 2.5 g

stock 250 g

Instructions

Prepare the Duck Feet

Remove the membrane from the duck feet, chop off the claws and hind toes, blanch in boiling water for 30 seconds, and remove. Remove the toe bones and wash clean, then simmer together with scallion whites and ginger slices in boiling water for 15 minutes. When about 80% cooked, lift out (discarding the scallion and ginger) and pat dry.

Shape and Steam

Mince the grass carp and pork fat separately, then combine with 1 g fine salt, 1 g MSG, 300 g water, and dry starch, stirring well to make a fish paste filling. On the top meat portion of each duck foot, shape the filling into a goldfish body so the foot naturally forms the goldfish tail. Blanch the turtle eggs in boiling water, drain, pat dry, and lightly dust with a touch of dry starch, then embed 2 eggs into the head of each goldfish as eyes. Arrange on a small plate and steam over high heat for 15 minutes, then remove.

Plate the Dish

Beat the duck egg whites, pour over a large round plate, and steam for 5 minutes. When the surface has just set into a hibiscus-like layer, arrange the goldfish-shaped duck feet with heads pointing inward around the rim of the plate and place the white fungus in the center. Shape the bok choy hearts so their tips resemble a brush, blanch in boiling water until cooked, drain, and place one upright between each pair of goldfish. Steam once more over high heat until heated through, then remove.