How to make delicious and creamy coconut milk stewed duck legs, perfect for family meals

How to make Coconut Milk Braised Duck Feet

• 1

  Prepare the duck feet

  After purchasing the duck feet, use scissors to cut off the nails, peel off any remaining skin, then rub them thoroughly with salt and rinse with water.

  To effectively eliminate odors, soak the duck feet in a mixture of crushed ginger, lemongrass, vinegar, and white wine for about 15 minutes.

  Rinse again with water 1-2 times to make sure they are clean and let them drain.

  How to clean duck feet without odor:

  – Method 1: Use a mixture of wine

  • Use coarse salt to rub on the duck feet and then rinse them with water to make them cleaner.
  • At this point, use a mixture of wine and sliced ginger, crush it while rubbing and squeezing the duck feet again to ensure they are truly clean and odor-free. Rinse with water and wait for them to drain.

  – Method 2: Use a mixture of salt

  You can use a mixture of salt and lemon/vinegar to rub on the duck feet, which is also a commonly used method to eliminate odors and clean the duck feet.

  

  
• 2

  Boil duck feet

  First, take the upper part of the lemongrass and cut it into pieces.

  Put a pot of water on the stove. Add a few lime leaves, 1 chili, the cut lemongrass, and a bit of orange peel to the pot.

  Bring the water to a boil and then add the duck feet. Boil the duck feet for about 5 – 7 minutes on high heat, then turn off the stove and remove them.

  

  
• 3

  Extract coconut milk

  Wash the coconut flesh, then use a grater to grate it finely. Next, put the grated coconut into a blender with 300ml of water and blend until smooth.

  Take a sieve and place it over a bowl, then put a piece of cheesecloth over the sieve. Proceed to pour the blended coconut into the cheesecloth, tightly wrap the edges to let the coconut milk drip down. The white milky liquid obtained is the coconut milk needed.

  Repeat once more with the squeezed coconut flesh to extract the second batch of coconut milk. Note that for the second squeeze, you should blend the coconut flesh with 1 liter of water; the second batch of coconut milk will be thinner and lighter in color compared to the first.

  

  

  

  
• 4

  Stew duck feet with coconut milk

  To prepare for the step of stewing duck feet, first chop the base of the lemongrass, 2 shallots, and 1 red chili.

  Next, place a pan on the stove and add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add the chopped lemongrass, shallots, and chili, sautéing until fragrant.

  Add the duck feet, stir well to coat the duck feet with oil and seasoning. Then, add 1 liter of the second squeezing of coconut milk, seasoning the pot with 1 teaspoon of salt, 2 teaspoons of seasoning powder, 2 teaspoons of monosodium glutamate, 1 teaspoon of fish sauce, and 1 teaspoon of pepper.

  Stew the duck feet for 10 minutes, then add the first squeezing of coconut milk. Continue cooking until it boils again for another 10 minutes, adjust the seasoning to taste, and then turn off the heat.

  

  

  

  
• 5

  Final Product

  The duck feet stewed with coconut milk are hot and fragrant with lemongrass and chili. The duck feet are tender, thoroughly soaked in spices, combined with the rich coconut milk. With this dish, enjoying it with a bowl of spicy ginger sauce with family or friends is truly wonderful!