Chinese Stewed Duck Feet, Daikon, and Eggs (滷水鴨掌,蘿蔔,蛋)
- 1lb boneless duck feet (but with bones would be less processed)
- 1 large daikon, cut into 1″ rounds
- 4 eggs
- 3 slices ginger
- 1 (0.44oz) Chinese spice pouch
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 thumb sized Chinese brown sugar (片糖) or rock sugar
- 2 cups water
- 1/3 tsp salt, or to taste
- To hard boil the eggs: Boil a medium pot of water. Carefully slide the eggs in. Return to a boil then turn off the heat. Keep the pot on the stovetop for 10min. Drain and peel the eggs when it has cooled to a comfortable temperature. Set aside.
- Meanwhile, boil a large pot of water and blanch the duck feet for 4min. Drain and rinse thrice. Set aside.
- Put the duck feet, daikon, eggs, and the rest of the ingredients into the pressure cooker. Set it to the “stew” function (~35min). When it’s done and decompressed, serve with rice.
- The daikon gets somewhat overcooked this lazy way. If you want to do it on the stovetop, add everything except the daikon into a pot and simmer for ~45min until the duck feet is cooked and turned a dark brown colour. Add in the daikon in the last 15min.
- You’ll also get a lot of stock left over. Pour it over a sieve to catch any leftover bits and refrigerate. Skim off any fat the next day and then you can freeze it to be used for something else later. Just return to a boil and add soy sauce, star anise, cinnamon, and ginger as necessary.