Duck feet are a popular delicacy in Chinese cuisine, often enjoyed for their unique texture and rich flavor. With a few simple steps and patience while marinating, you’ll create a mouthwatering dish that will have your guests coming back for more.
I know that when it comes to feet, they might not be everyone’s cup of tea. But in China, we have a tradition of using every part of the animal, and that includes feet! From pig feet to chicken feet and duck feet, they are transformed into all sorts of delicious dishes.
For example, if you’ve ever been to a dim sum restaurant, you might have heard of Steamed Chicken Feet in Black Bean Sauce (豉汁蒸凤爪)—one of my must-orders at dim sum.
This Spicy Pickled Duck Feet recipe is one of my favorite snacks, and it’s perfect for enjoying while watching TV! In China, you might even spot it on the menu at a bubble tea shop. Whenever I see it there, I can’t resist ordering it!
Chinese Pickled Peppers
For the pickled peppers, I use Chinese pickled peppers, known as pao jiao (泡椒), a popular ingredient in Chinese cuisine. The brine from the pickled peppers, called pao jiao water, is often used to season dishes, adding extra depth and flavor.
You might find it featured in famous Sichuan dishes like Yu Xiang Rou Si (鱼香肉丝, Fish-Fragrant Shredded Pork). If you don’t have Chinese pickled peppers on hand, feel free to substitute with other types of pickled peppers, or you can simply leave them out!
Ingredients:
- 500g duck feet
- 2-3 green onions
- 20g ginger (for cooking the duck feet)
- 30g ginger (for marinating the duck feet)
- 50ml cooking wine
- 250ml light soy sauce
- 125ml rice vinegar or aged vinegar
- 2-3 tbsp dark soy sauce (for coloring)
- 250ml water
- 1 tsp oyster sauce (5-8ml)
- 2 tsp rock sugar (8-10g)
- 250ml pickled pepper brine (including pickled peppers)
- Pickled peppers (to taste, depending on spice preference)
- 5-8 bird’s eye chilies (adjust for desired spice level)
- 5-8 cloves garlic
Instructions:
1. Preparing the Duck Feet:
- Clean the duck feet thoroughly under running water, removing any dirt or debris. Optionally, cut the duck feet in half to help them absorb flavors better during marination.
- In a pot, add enough water to cover the duck feet, then add 2-3 tied green onions, 20g ginger slices, and 50ml cooking wine.
- Bring the water to a boil on high heat, then reduce to medium heat and cook the duck feet for 15-20 minutes, until they are tender. You’ll know they’re done when you can easily insert a chopstick into the duck feet.
- Once cooked, transfer the duck feet to a bowl of ice water. This cools them quickly and helps firm up their texture. Drain the duck feet and pat them dry with paper towels.
2. Making the Marinade:
- In a large bowl, combine 250ml light soy sauce, 125ml rice or aged vinegar, 2-3 tablespoons dark soy sauce for color, 250ml water, 1 teaspoon oyster sauce, and 2 teaspoons rock sugar.
- Add the pickled pepper brine, including some pickled peppers, and the sliced bird’s eye chilies and garlic.
- Stir the mixture well to ensure that the rock sugar dissolves and the flavors are evenly combined.
3. Marinating the Duck Feet:
- Place the prepared duck feet into the marinade, ensuring they are fully submerged.
- If you’re using a closed container, cover it with a lid. If using an open container, wrap it tightly with plastic wrap.
- Refrigerate the duck feet overnight, allowing them to marinate. For the best flavor, marinate for at least 6 hours, but leaving them overnight or even up to 24 hours will give a deeper, more intense flavor.
4. Serving the Duck Feet:
- After marinating, take the duck feet out of the fridge. Remove them from the marinade and let them come to room temperature before serving.
- Serve the pickled duck feet cold or slightly chilled as an appetizer or a snack. You can garnish them with fresh cilantro or extra pickled peppers for an added kick.
Notes:
- When boiling the duck feet, make sure not to overcook them; you want them to be tender but still hold their shape.
- Adjust the vinegar and chili to your taste preferences, adding more or less depending on how sour and spicy you like the dish.
- Ensure the duck feet are completely submerged in the marinade to guarantee even flavor absorption.
- This dish pairs well with cold beer or a refreshing iced tea, and is often served as part of a multi-course Chinese meal or at dim sum.
Spicy Pickled Duck Feet Recipe
Duck feet are a popular delicacy in Chinese cuisine, often enjoyed for their unique texture and rich flavor. With a few simple steps and patience while marinating, you'll create a mouthwatering dish that will have your guests coming back for more.
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Servings: 2
Calories: 259kcal
Ingredients
- 500 g duck feet
- 2-3 green onions
- 20 g ginger for cooking the duck feet
- 30 g ginger for marinating the duck feet
- 50 ml cooking wine
- 250 ml light soy sauce
- 125 ml rice vinegar or aged vinegar
- 2-3 tbsp dark soy sauce for coloring
- 250 ml water
- 1 tsp oyster sauce 5-8ml
- 2 tsp rock sugar 8-10g
- 250 ml pickled pepper brine including pickled peppers
- Pickled peppers to taste, depending on spice preference
- 5-8 bird's eye chilies adjust for desired spice level
- 5-8 cloves garlic
Instructions
Preparing the Duck Feet:
- Clean the duck feetthoroughly under running water, removing any dirt or debris. Optionally, cut the duck feet in half to help them absorb flavors better during marination.
- In a pot, add enough waterto cover the duck feet, then add 2-3 tied green onions, 20g ginger slices, and 50ml cooking wine.
- Bring the water to a boil on high heat, then reduce to medium heat and cook the duck feet for 15-20 minutes, until they are tender. You'll know they're done when you can easily insert a chopstick into the duck feet.
- Once cooked, transfer the duck feet to a bowl of ice water. This cools them quickly and helps firm up their texture. Drain the duck feet and pat them dry with paper towels.
Making the Marinade:
- In a large bowl, combine 250ml light soy sauce, 125ml rice or aged vinegar, 2-3 tablespoons dark soy sauce for color, 250ml water, 1 teaspoon oyster sauce, and 2 teaspoons rock sugar.
- Add the pickled pepper brine, including some pickled peppers, and the sliced bird's eye chilies and garlic.
- Stir the mixture well to ensure that the rock sugar dissolves and the flavors are evenly combined.
Marinating the Duck Feet:
- Place the prepared duck feet into the marinade, ensuring they are fully submerged.
- If you're using a closed container, cover it with a lid. If using an open container, wrap it tightly with plastic wrap.
- Refrigerate the duck feet overnight, allowing them to marinate. For the best flavor, marinate for at least 6 hours, but leaving them overnight or even up to 24 hours will give a deeper, more intense flavor.
Serving the Duck Feet:
- After marinating, take the duck feet out of the fridge. Remove them from the marinade and let them come to room temperature before serving.
- Serve the pickled duck feet cold or slightly chilled as an appetizer or a snack. You can garnish them with fresh cilantro or extra pickled peppers for an added kick.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
Nutrition
Calories: 259kcal | Carbohydrates: 38g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7966mg | Potassium: 1092mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1946IU | Vitamin C: 281mg | Calcium: 91mg | Iron: 6mg
