Pan-fried Stuffed Duck Feet

Name: Pan-fried Stuffed Duck Feet
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 12 pairs Boneless duck feet; 360 g Shrimp paste; 150 g Tender choy sum stems; 1.5 tsp Fine salt; 3 tsp Sesame oil; 0.5 tsp White pepper; 2 tsp Sugar; 0.5 tbsp Oyster sauce; 0.5 tbsp Dark soy sauce; 0.5 tbsp Ginger wine; 0.5 tbsp Shaoxing wine; 0.5 tbsp Dry cornstarch; 0.5 tbsp Wet cornstarch slurry; 1/2 cup Superior stock; 1 tbsp Light secondary stock; 500 g Lard

Boned duck feet are stuffed with seasoned shrimp mousse, pan-fried until done, served with blanched vegetables, drizzled with a thickened oyster sauce glaze, and arranged to resemble a pipa (Chinese lute).

40 min

Easy

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Ingredients

Boneless duck feet 12 pairs

Shrimp paste 360 g

Tender choy sum stems 150 g

Fine salt 1.5 tsp

Sesame oil 3 tsp

White pepper 0.5 tsp

Sugar 2 tsp

Oyster sauce 0.5 tbsp

Dark soy sauce 0.5 tbsp

Ginger wine 0.5 tbsp

Shaoxing wine 0.5 tbsp

Dry cornstarch 0.5 tbsp

Wet cornstarch slurry 0.5 tbsp

Superior stock 1/2 cup

Light secondary stock 1 tbsp

Lard 500 g

Instructions

Pre-cooking the Duck Feet

Blanch the duck feet in boiling water for 1 minute, then remove and drain. Heat 0.5 tbsp of oil in a wok to about 30% hot, pour in the ginger wine, add 2 cups of boiling water and 0.5 tsp of fine salt, add the duck feet, and simmer for about 1 minute. Pour into a colander and pat dry thoroughly with a clean towel.

Stuffing the Duck Feet

Squeeze the shrimp paste into 24 small balls. Press the shrimp paste onto the deboned side of each duck foot, flattening it and shaping it into a lute (pipa) form, until all 24 pieces are stuffed.

Pan-frying

Heat the wok, swirl in a little oil to coat, then pour the oil out. Remove the wok from the heat, arrange the duck feet (shrimp paste side down) in the wok, and press them flat with a spatula. Return the wok to medium heat and pan-fry, gradually adding more oil (about 250 g) as needed. Fry for about 2 minutes until light golden and cooked through. Drain off the oil in a colander and arrange the duck feet on a serving plate in a mountain shape.

Stir-frying the Vegetables

Heat the wok over high heat, add the choy sum stems with 1 tsp of fine salt and 0.5 tbsp of secondary stock, and stir-fry until nearly cooked. Drain in a colander. Return the wok to the heat, add 0.5 tbsp of oil, add the stems, drizzle in the thickening stock, stir-fry until done, then remove and arrange them around the duck feet.

Making the Sauce

Clean the wok and return it to the heat. Heat 0.5 tbsp of lard, add the Shaoxing wine, then add the superior stock, oyster sauce, soy sauce, sugar, and white pepper. Thicken with the wet cornstarch slurry, then add the sesame oil and another 0.5 tbsp of lard, stir to combine, and pour the sauce over the duck feet. Serve immediately.