Oyster Sauce Duck Feet

Name: Oyster Sauce Duck Feet
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 20 (about 800 g) Duck feet (skin and claws removed); 15 g Scallion strips; 5 g Ginger slices; 2.5 g Dried tangerine peel; 1 g Star anise; 40 g Refined salt (30 g for rubbing duck feet, 10 g for braising); 10 g Sugar (5 g for braising); 15 g Oyster sauce; 0.5 g Sesame oil; 45 g Dark soy sauce (10 g for coating duck feet, 15 g for stir-frying, 20 g for braising); 15 g Shaoxing wine; 10 g Wet starch (for thickening); 50 g Vegetable oil (15 g for stir-frying); 3 g MSG (for braising)

A traditional Cantonese dish: duck feet slow-braised in a clay pot until tender, then finished with a glossy oyster sauce gravy that delivers a rich, savory oyster aroma.

1h 30m

Easy

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Ingredients

Duck feet (skin and claws removed) 20 (about 800 g)

Scallion strips 15 g

Ginger slices 5 g

Dried tangerine peel 2.5 g

Star anise 1 g

Refined salt (30 g for rubbing duck feet, 10 g for braising) 40 g

Sugar (5 g for braising) 10 g

Oyster sauce 15 g

Sesame oil 0.5 g

Dark soy sauce (10 g for coating duck feet, 15 g for stir-frying, 20 g for braising) 45 g

Shaoxing wine 15 g

Wet starch (for thickening) 10 g

Vegetable oil (15 g for stir-frying) 50 g

MSG (for braising) 3 g

Instructions

Preparing the duck feet

Remove the skin and claws from the duck feet, rub evenly with 30 g of refined salt, rinse and let dry, then coat evenly with 10 g of soy sauce.

Braising the duck feet

Heat a wok over high heat, add 15 g of oil, then add ginger, scallions, and duck feet and briefly stir-fry. Pour in the Shaoxing wine, add 15 g of soy sauce, and transfer everything to a clay pot lined with a bamboo mat. Add the oyster sauce, star anise, dried tangerine peel, 20 g of soy sauce, 10 g of refined salt, 3 g of MSG, 5 g of sugar, and water to taste. Cover and braise over medium heat for about 70 minutes, until tender.