Oyster Sauce Duck Feet
A crisp and savory Cantonese dish, ideal as a light bite.
Ingredients
Duck feet (claws trimmed, blanched, peeled, and washed clean)
500 g
Dried tangerine peel (cut into small pieces)
a pinch
Star anise (cut into small bits)
a pinch
MSG
a pinch
Peanut oil
a pinch
Oyster sauce
12.5 g
Water chestnut starch
a pinch
Chicken broth
to taste
Instructions
1
Step 1
Trim the claws off the duck feet, blanch in boiling water, remove, peel off the outer skin, then wash clean.
2
Step 2
Cut the dried tangerine peel into small pieces and the star anise into small bits. Place them with the oyster sauce and duck feet in a pot, add chicken broth to taste, and simmer over low heat for about one hour, then add MSG. Just before finishing, remove and discard the tangerine peel and star anise, take out the duck feet, and arrange them on a serving plate.
3
Step 3
Thicken the braising liquid in the pot with a little water chestnut starch to make a sauce, drizzle it over the duck feet, and finish by pouring a little peanut oil on top.
