💯 French Grade A duck feet are well-proportioned in size, with thick and plump palm meat, tough and elastic skin layers, and rich collagen content.
✅ After strict selection, they still retain good texture after quick-freezing and preservation. Compared to regular duck feet, Grade A varieties are more suitable for premium cooking, with strong ability to absorb sauces and flavors, and they maintain a complete shape without falling apart after cooking.
✨ The duck feet are entirely sourced from naturally farmed French ducks. The breeding process emphasizes animal welfare and natural growth environment, rich in natural collagen, with no artificial additives. It retains the natural sweetness and nutrition of duck. From a Traditional Chinese Medicine perspective, it is regarded as a therapeutic ingredient for tonifying deficiency and nourishing the body, nourishing Yin and moistening dryness — perfect for those seeking natural health and beauty nourishment.
👍🏻 Fresh and sweet with the natural aroma unique to duck, it becomes even more mellow and fragrant after absorbing sauces or broth. The skin layer is thick and chewy, rich in collagen. After slow cooking, it becomes soft, glutinous, and silky smooth, melting in the mouth, with meat and bones easily separating.
🍳 Recommended Cooking Methods 🍳
🤤 Braised Duck Feet with Shiitake Mushrooms / Fish Maw
First blanch the duck feet to remove impurities, then braise together with shiitake mushrooms, fish maw, ginger, spring onion, oyster sauce, light soy sauce, dark soy sauce, and rock sugar for about 1-1.5 hours (or use a pressure cooker for faster results). The finished dish is soft, glutinous and well-seasoned, with rich broth — excellent with rice.
🤤 Abalone Sauce Braised Duck Feet
After blanching the duck feet, braise with abalone sauce, oyster sauce, etc., and simmer slowly over low heat until the meat and bones separate. The luxurious version can include abalone slices, perfect for festive meals.
🤤 Clear Stewed / Herbal Soup
Slow-cook with red dates, Codonopsis pilosula, Chinese yam, goji berries and other herbs. The soup is clear with a fresh taste and excellent nourishing effects.
🤤 Spiced / Red-Braised Duck Feet
Slow-cook with spiced brine or red-braising sauce. After absorbing the flavors, it can be served chilled or hot — with a bit of chewiness, it’s even more satisfying.
Tips: Before cooking, it is recommended to blanch with ginger and spring onion to remove any fishy smell; long-time slow braising is the key, allowing the collagen to fully release for a smoother and more succulent texture. Cook as soon as possible after thawing to avoid repeated freezing and thawing which may affect the texture.
❄️Storage: -18 C
The picture above is for reference only. The real object should be considered as final.
