This is a Guangdong recipe
Serves 2 to 3
1 lb. ducks’ feet
2 tbsps oil
3 scallions, chopped into ½ inch lengths
2 slices of ginger
2 tbsps rice wine
3 tbsps soy sauce
2 cups chicken stock
1 tbsp oyster sauce
1 petal star anise
1 piece of orange peel
Pinch of salt
Pinch of sugar
4 tsps cornstarch
4 tsps water
1/2 tsps Sesame oil
1. Wash the ducks’ feet and if necessary, remove the hard scaly skin.
2. Heat the wok with 2 tbsps oil and stir fry the scallions and ginger for about 15 seconds.
3. Add the duck’s feet and stir fry for about 2 minutes. Then add the rice wine and soy sauce and continue frying in a reduced heat for another 15 seconds.
4. Pour in the stock and oyster sauce. Add the star anise, orange peel, salt and sugar.
5. Cook over a gentle heat for 70 minutes. Then take out the ducks’ feet, put them into a bowl without their cooking juices and steam until tender for about 30 minutes.
6. Strain 2/3 cup of the cooking liquid, bring to the boil and thicken with the cornstarch paste. Check the seasoning and pour over the ducks’ feet. Sprinkle with sesame oil and serve.
The frozen ducks’ feet sold in Chinese grocers are readily skinned and prepared for cooking. To prepare duck’s feet at home, wash them well and dip them individually in boiling water for 15 seconds. Peel off the scaly outer skin as if removing a glove. Take off the nails. Do not leave the feet too long in the boiling water or the flesh will start to soften and tear off with the skin.