Braised Duck Feet 鸭掌
Braised Duck Feet is featured among the local specialties of Zhejiang.
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Braised Duck Feet (鸭掌) belong to Quzhou’s (衢州) santou yizhang (三头一掌), a group also containing rabbit heads, duck heads and fish heads. Zhejiang Fabu (浙江发布) describes duck feet, rabbit heads and duck heads being simmered in a richly seasoned stock.
Seasoned simmering stock
The published account lists chillies, fennel, citrus peel, Sichuan pepper and cinnamon among the ingredients of the broth. Duck feet simmer in this mixture, absorbing its seasonings. At Yilizhi (一粒志), feet and heads turn slowly in the producer’s house stock, with a salty, hot and savoury aroma.
Heat and sauce
Zhejiang Fabu describes the cooked meat separating readily from the bones. The braising sauce has a pronounced spicy flavour, spreading across the mouth as the pieces are eaten. The account presents this combination of fragrance, savouriness and chilli heat as part of the local dish’s character.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.