Duck feet with skin

Duck feet with skin

　　The ways of eating duck feet in Nanning are already quite varied—braised duck feet, snail-flavored duck feet, salt-baked duck feet, red-cooked duck palms, and more—but when you’re presented with plump, golden, crisp, and fragrant duck feet with skin, it’s absolutely a delightful surprise that brightens your day.

　　Li Wensong, who first created this way of eating duck feet, said that these duck feet must first be simmered with special seasonings to infuse them with flavor, then go through two rounds of deep-frying and shaking. The thin skin of the duck feet puffs up, separating from the meat. Once the color turns golden yellow, they’re ready to come off the heat. Paired with his specially made sour brine, crispy duck skin, springy duck tendons, and refreshing duck bones, they’ll leave your mouth watering.