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Spicy, Flavourful Boneless Duck Feet in Thai Sauce
Rate this recipeChicken feet in Thai sauce are all the rage right now, but few people know that duck feet make an equally delicious version – give it a try!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Boneless duck feet
300 g
Green mango
200 g
Kumquats (calamansi)
6 piece
Lemongrass
4 stalk
Garlic
1 bulb
Cooking oil
1 bottle
Brown sugar
50 g
Fish sauce
20 g
Salt
10 g
Tamarind sauce
90 g
Water
50 g
Implementation Steps
01
Prepare the ingredients
Wash the boneless duck feet. Bring a pot of water to the boil with about 1 lemongrass stalk for fragrance, add the duck feet and boil for about 10 minutes. When cooked, lift them out into a tray of ice water to make them crunchy. Finely mince the garlic and lemongrass, keeping 1–2 lemongrass stalks to slice. Slice the kumquats. Peel the mango and cut into bite-sized cubes.
Wash the boneless duck feet. Bring a pot of water to the boil with about 1 lemongrass stalk for fragrance, add the duck feet and boil for about 10 minutes. When cooked, lift them out into a tray of ice water to make them crunchy. Finely mince the garlic and lemongrass, keeping 1–2 lemongrass stalks to slice. Slice the kumquats. Peel the mango and cut into bite-sized cubes.
02
Make the Thai sauce and mix
Next, make the Thai sauce. Heat a pan, add a little cooking oil and fry the minced garlic and lemongrass until fragrant. Add 50 g brown sugar, 20 g fish sauce, 10 g salt, 90 g tamarind sauce, 50 g water and 10 g Korean chili powder and simmer until sticky, then turn off the heat and pour into a large bowl for mixing.
Next, make the Thai sauce. Heat a pan, add a little cooking oil and fry the minced garlic and lemongrass until fragrant. Add 50 g brown sugar, 20 g fish sauce, 10 g salt, 90 g tamarind sauce, 50 g water and 10 g Korean chili powder and simmer until sticky, then turn off the heat and pour into a large bowl for mixing.
03
Toss the duck feet in Thai sauce
Take the bowl of sauce, add the sliced lemongrass and kumquats, then the mango and the chilled duck feet, and toss well to coat. You can eat it right away or keep it in the fridge to enjoy over time.
Take the bowl of sauce, add the sliced lemongrass and kumquats, then the mango and the chilled duck feet, and toss well to coat. You can eat it right away or keep it in the fridge to enjoy over time.
04
The finished dish
Boneless duck feet in Thai sauce are eye-catching, with lots of colourful ingredients. Arrange on a large plate and add a little coriander to make it even more appetising. This snack tastes even better chilled, as the duck feet become crunchier.
Boneless duck feet in Thai sauce are eye-catching, with lots of colourful ingredients. Arrange on a large plate and add a little coriander to make it even more appetising. This snack tastes even better chilled, as the duck feet become crunchier.
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