How to make boneless duck feet

When it comes to boneless duck feet, most people must think of the plastic-wrapped ones sold in supermarkets. Indeed, such boneless duck feet are very convenient to eat. However, we cannot guarantee any safety or hygiene. If you want to eat delicious and healthy boneless duck feet, you might as well make it yourself. Some people may think that the method of deboning duck feet is very complicated. In fact, it is not. If you master some little methods, deboning duck feet can be made easily.

Duck feet are rich in collagen, high in protein, low in sugar and fat. Not only are they loved by many friends for their unique taste, but they are also loved by a wide range of female friends for their weight loss effects. Especially for those girls who stay at home, it is such a comfortable life to curl up on the sofa on weekends to watch Korean dramas and eat duck feet. Boneless duck feet are even more popular among those foodies who are afraid of trouble. They don’t have to gnaw on bones and can just eat a piece of duck feet in one bite. So, what are the methods of cooking boneless duck feet? Let us introduce it to you!

1. How to make cold boneless duck feet

Ingredients: duck feet, wild pepper, fresh chili pepper, onion, ginger, salt, sugar, vinegar, MSG, cooking wine, and sesame oil.

Method: Slice the scallion and ginger and set aside. Wash the duck feet and cook them thoroughly with salt, cooking wine, water, onion and ginger. After the duck feet have cooled, remove the bones and set aside. Dice the wild pepper and slice the fresh chili pepper for later use. Mix duck feet, wild pepper and fresh chili with salt, sugar, vinegar and MSG. Drizzle in a little sesame oil and mix well.

Tips: The duck feet must be cooked thoroughly before being deboned. The seasoning should be salty, fresh and mellow.

2. Boneless duck feet in casserole

Ingredients: 40g duck feet, 150g tea oil, appropriate amount of salt, appropriate amount of bean paste, appropriate amount of soy sauce, appropriate amount of cinnamon star anise, appropriate amount of bay leaves, 10g ginger slices, 10g Hangzhou pepper, and 10g Thai pepper.

Method: Sauté the boneless duck feet in tea oil until fragrant. Add spices, red yeast rice, bean paste, and broth. When the duck is 80% cooked, remove the duck feet and set aside. Pour tea oil into the pot, add ginger slices, Hangzhou pepper and Thai pepper, stir-fry until fragrant, add the stewed duck feet, and a little broth to simmer until dry and well-flavored, then drizzle with sesame oil.

In the past, if we wanted to eat boneless duck feet, we usually had to remove the duck bones at home, which was time-consuming and laborious. In addition, the appearance of the boneless duck feet was not good-looking, which greatly affected the enjoyment of eating them. As consumer demand gradually grew, businesses also noticed the market for boneless duck feet, and gradually launched ready-made boneless duck feet for sale, which were widely welcomed by people. So, what are the cooking techniques for boneless duck feet? Let’s find out!

Fresh duck feet are usually dark in color, have a strong duck smell, and the old skin on the webbed feet has not been completely removed, making them look very rough. Therefore, you need to wash it first, remove the old skin on the duck's feet, then put it in a pot and add water, boil the water over medium heat, skim off the foam, add appropriate amount of green onions, ginger, and white wine, cook the duck's feet until just cooked, then take them out, float them in clean water for a while, drain the remaining water and pour them into a basin, add appropriate amount of white vinegar (vinegar essence) and knead them. After marinating for 1 to 2 hours, put them in clean water to soak and rinse off the strong pungent sour smell of white vinegar (vinegar essence).

Why do we use white vinegar (vinegar essence) to pickle duck feet? Because white vinegar (acetic acid essence) is made by adding acetic acid and a certain proportion of water. Acetic acid is somewhat corrosive and can remove part of the cuticle on the duck's feet during the pickling process. Therefore, after such an action, the duck's feet become soft and the color becomes much whiter.

In addition, professional chefs often add cooked duck feet into broth, cooking wine, ginger and scallion segments, steam them in a steamer for a while, then take them out and cook them. This makes the duck feet not only without any shape, but also more delicious.

The boneless duck feet that are finely processed can be used as raw materials to make a variety of dishes. For example, the very famous pickled pepper duck feet and three-fresh tongue feet are both made with boneless duck feet as ingredients and are very popular.