Fried Duck Feet From 1917 Recipes

CRISPY DUCK

Steps:

• To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
• Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
• Preheat an oven to 400 degrees F.
• Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
• To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
• To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.

FRIED DUCK FEET FROM 1917

Steps:

• Wash thoroughly 20 pairs of Duck feet and plunge them in boiling water for 3 minutes.
• Take off the skin. Take out all the bones without spoiling the shape of the feet. Cut each foot into 2 pieces.
• Have a hot stove. Oil the frying pan and fry the feet for 5 minutes. Add salt, bamboo shoots, chestnuts & mushrooms. Continue to fry for 5 minutes after having mixed well.
• Add enough primary soup or water to cover all. Cook until tender.
• Add Chinese gravy & mix well