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Braised Duck Feet That Beat Any Street-Stall Snack — finished dish, ready to serve.

Braised Duck Feet That Beat Any Street-Stall Snack

完爆小吃摊之卤鸭爪 · pan chinese cuisine

70 min total60 min cooking3 stepssavory

I love having a couple of drinks when I'm alone, and I love having a couple of drinks with a group. I've got the booze, the stories, and now the perfect drinking snack to go with them.

Lucia Ferrari's profile photoLucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • dried red chilies ingredient

    dried red chilies干红辣椒

    as needed

  • Sichuan peppercorns ingredient identification photo

    sichuan peppercorns花椒

    as needed

  • Cassia cinnamon stick ingredient

    Cassia cinnamon stick桂皮

    2.0 piece

  • cooking wine料酒

    0.32 cup

  • Weidamei brand soy sauce ingredient

    soy sauce酱油

    3 oz

  • Fresh ginger ingredient identification photo

    ginger姜

    5.0 slice

  • Rock sugar ingredient

    Rock sugar冰糖

    as needed

  • Boiling water开水

    as needed

Techniques you'll use

Steps

  1. 1

    Step 13 min

    Blanching (chao shui) ↗

    Rinse the duck feet and place them in a pot of cold water. Bring to a boil, then boil for about 3 more minutes and skim off the foam. Remove the duck feet, transfer them to cold water, and rinse clean.

    ✅ Done when: The scum has been skimmed off and the duck feet are rinsed clean in cold water.

  2. 2

    Step 2

    Red-braising ↗
    Braised Duck Feet That Beat Any Street-Stall Snack — step 2 visual checkpoint.

    Put all the ingredients into the pot and add boiling water to cover the duck feet. Cover the pot and keep everything at a gentle braise, watching the level of the braising liquid to keep it from scorching. Depending on how tender you like them, you can add more boiling water and continue braising — the original recipe added water 3 times.

    ✅ Done when: The braising liquid still covers the duck feet and has not scorched; the feet soften as you add more water.

  3. 3

    Step 3

    High heatRed-braising ↗
    Braised Duck Feet That Beat Any Street-Stall Snack — step 3 visual checkpoint.

    Once the duck feet have braised to your preferred texture, raise the heat to reduce the sauce, turning the feet so they coat evenly. Plate and enjoy.

    ✅ Done when: The sauce has thickened and evenly glazes the duck feet on all sides.