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Longyan Pickled Duck Feet (Zhangzhou Style) — finished dish, ready to serve.

Longyan Pickled Duck Feet (Zhangzhou Style)

龙岩泡鸭爪（漳州版） · fujian cuisine · Fujian

35 min total15 min cooking4 stepssavorytangy

The author loves snacking on homemade pickled feet (both lemon chicken feet and these pickled duck feet) with beer on summer evenings; this is the Zhangzhou-style version of the classic Longyan pickled duck feet.

Tasha Greenleaf's profile photoTasha GreenleafVegan baker converting skeptics one chickpea brownie at a time. Allergic to boring vegetables. Aquafaba evangelist, sorry in advance.

Nutrition & allergens

Contains:SoyWheat

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.

  • Fresh ginger ingredient identification photo

    ginger姜

    6.0 slice

  • Garlic cloves ingredient

    Garlic cloves蒜子

    1.0 whole

  • bird's eye chili小米椒

    10.0 piece

  • Sichuan peppercorns ingredient identification photo

    sichuan peppercorns花椒

    20.0 piece

  • Pickled red chiles ingredient identification photo

    Pickled red chiles红泡椒

    4.48 oz

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    0.85 cup

  • Chinkiang vinegar ingredient identification photo

    vinegar醋

    0.63 cup

  • Granulated sugar ingredient identification photo

    sugar糖

    1.76 oz

  • Fine salt ingredient identification photo

    salt盐

    0.18 oz

  • cooled boiled water ingredient

    cooled boiled water凉白开

    1.48 cup

  • Large scallion ingredient

    Large scallion大葱

    1.0 stalk

  • cooking wine料酒

    0.13 cup

  • Bay leaves ingredient identification photo

    Bay leaves香叶

    2.0 piece

  • Star anise ingredient

    Star anise八角

    1.0 piece

Techniques you'll use

Steps

  1. 1

    Step 115 min

    Blanching (chao shui) ↗
    Longyan Pickled Duck Feet (Zhangzhou Style) — step 1 visual checkpoint.

    Rinse the duck feet well and clip off the nails. Put them in a pot of cold water with ginger slices, scallion sections, Sichuan peppercorns, bay leaves and star anise, add the cooking wine, and boil for 15 minutes.

    ✅ Done when: The duck feet have simmered a full 15 minutes and are cooked through.

  2. 2

    Step 2

    Longyan Pickled Duck Feet (Zhangzhou Style) — step 2 visual checkpoint.

    After 15 minutes, lift the duck feet out and rinse them under the tap to wash off the foam and fat, then rinse once more with cooled boiled water. Soak them briefly in ice cubes and cooled boiled water to chill.

    ✅ Done when: The duck feet are rinsed clean and feel chilled to the touch after the ice bath.

  3. 3

    Step 3

    Cold dressing (liang ban) ↗
    Longyan Pickled Duck Feet (Zhangzhou Style) — step 3 visual checkpoint.

    Make the pickling sauce: combine the soy sauce, vinegar, oyster sauce, sugar, pickled chilies with their brine, cooled boiled water, fresh chilies and garlic slices, and stir until evenly mixed. Taste and adjust the seasonings to your liking.

    ✅ Done when: The sauce is uniformly mixed with the sugar dissolved and tastes balanced to your preference.

  4. 4

    Step 41440 min

    Marinating ↗
    Longyan Pickled Duck Feet (Zhangzhou Style) — step 4 visual checkpoint.

    Drain the chilled duck feet, add them to the sauce, toss to coat evenly, and refrigerate for 24 hours before serving. If you love gnawing on feet, get making these!

    ✅ Done when: The duck feet have marinated a full 24 hours in the refrigerator and are ready to eat.