Lemon-Marinated Duck Feet
Duck feet are simmered until tender, then soaked in a tangy mixture of soy sauce, white vinegar, lemon, and aromatics. Chill for a better texture and deeper flavor.
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Translated from a real Chinese home-kitchen recipe — never AI-invented.
Ingredients
- About 1 kg duck feet (2 jin)
- Salt, ginger, and Shaoxing wine as needed (for blanching/cooking)
- Marinating liquid for the duck feet:
- 150-200 g Haitian Weiji Xian soy sauce (a premium light soy sauce)
- 150-200 g Haitian white vinegar
- 30 g rock sugar
- 1/2 lemon
- Ginger and garlic as needed
- Sichuan peppercorns, bird's eye chilies, and cilantro as needed
Steps
- 1
The duck feet were bought in bulk, one bag weighing 2 jin (about 1 kg), and made in two batches. The medium size was 22 Chinese yuan for 25 pieces, and the large size was 28 Chinese yuan for 22 pieces.
- 2
Thaw and wash half of the duck feet. Put them into a pot of cold water, then add some salt, ginger, and Shaoxing wine.
- 3
Bring to a boil over high heat, then simmer over medium heat for about 30 minutes, until the skin looks slightly split.
- 4
Remove the duck feet and rinse them thoroughly with cold water. Finally, rinse once more with cooled boiled water or mineral water. Ice water is even better.
- 5
Drain well.
- 6
Wash the lemon, dry the peel, slice it, and remove the seeds.
- 7
Only half a lemon is needed for this recipe. Freeze the remaining half in a small container for next time.
- 8
This small container was originally used for preserved plum slices or shredded preserved plums, and it seals very well, so there is no need to worry about contamination.
- 9
If you do not have one, you can use a takeaway container instead, or even a food storage bag.
- 10
Next, marinate the duck feet: prepare a large, dry white porcelain soup bowl. Do not use a plastic food container, as it may retain a gamey smell. The bowl must be dry, or scalded with boiling water first, because the marinade can only be reused if no raw water gets into it.
- 11
Now mix the marinade: 150-200 g Haitian Weiji Xian soy sauce, 150-200 g Haitian white vinegar, 30 g rock sugar, half a lemon sliced and seeded, plus some ginger, garlic, Sichuan peppercorns, and bird's eye chilies. If making a smaller amount, halve the ingredients. If you do not have this soy sauce, you can use light soy sauce instead, though the color will be lighter.
- 12
When using the frozen half-lemon next time, after thawing it, twist it a couple of times with chopsticks to quickly squeeze out the juice.
- 13
After soaking for a few hours, the duck feet are ready to eat. Sprinkle some cilantro on top for garnish. Marinating longer gives more flavor, and chilling in the refrigerator improves the texture.
- 14
The leftover duck feet marinade can be reused; just add a little extra salt and rock sugar.
- 15
The final leftover marinade can also be used to soak sea lettuce (海白菜) or to stir-fry it, so nothing goes to waste.
Tips
- Ice water gives the duck feet a better texture after cooking.
- Only half a lemon is needed; freeze the rest for later use.
- A dry bowl is important if you want to reuse the marinade.
- Marinate longer for deeper flavor, and refrigerate for the best taste and texture.
- The leftover marinade can be reused by adding a little more salt and rock sugar.
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