Oyster Sauce Duck Feet
Cantonese-style braised duck feet with tender, silky meat in a rich, glossy oyster sauce that flavors through to the bone.
Ingredients
duck feet (skin and claws removed)
20
scallion strips
15 g
ginger slices
5 g
dried tangerine peel
2.5 g
star anise
1 g
fine salt (used in stages)
40 g
sugar (used in stages)
10 g
oyster sauce
15 g
sesame oil
0.5 g
dark soy sauce (used in stages)
45 g
Shaoxing wine
15 g
wet starch
10 g
vegetable oil (used in stages)
50 g
Instructions
1
Prepare the duck feet
Remove the skin and claws from the duck feet, rub evenly with 30 g of fine salt, wash and pat dry, and coat evenly with 10 g of soy sauce.
2
Stir-fry and braise
Heat a wok over high heat, add 15 g of oil, put in the ginger, scallions, and duck feet and briefly stir-fry. Splash in the Shaoxing wine, add 15 g of soy sauce, then transfer to a clay pot lined with a bamboo rack. Add the oyster sauce, star anise, dried tangerine peel, 20 g of soy sauce, 10 g of fine salt, 3 g of MSG, 5 g of sugar, and a suitable amount of water. Cover and braise over medium heat for about 70 minutes until soft and tender, then remove.
3
Steam
Pour out the original broth, discard the ginger, scallions, star anise, and dried tangerine peel. Arrange the duck feet neatly in a bowl, steam until heated through, then remove and invert onto a serving plate.
4
Thicken the sauce and pour
Heat a wok over medium heat, add 15 g of oil, then pour in the original broth and the remaining soy sauce, sugar, and MSG. Thicken with diluted wet starch, then stir in the sesame oil and peanut oil until evenly combined, and pour over the duck feet to finish.
