Easy Sweet and Sour Braised Duck Wings & Duck Feet Recipe | Tender Pressure Cooker Duck
Tender duck wings and feet pressure-cooked in a rich sweet, sour, and savory glaze for an irresistible restaurant-style meal at home.
Introduction
If you're looking for a unique duck recipe packed with bold flavors, this Easy Sweet and Sour Braised Duck Wings & Duck Feet Recipe is a must-try. The duck is first seared until golden, then pressure cooked with ginger, dark soy sauce, rice vinegar, sour plum sauce, dried hawthorn, and rock sugar to create a beautifully balanced sweet and tangy glaze. This recipe delivers tender, juicy meat with a glossy sauce that's perfect with steamed rice. Whether you're cooking for family or guests, this traditional-style pressure cooker duck recipe is guaranteed to impress.
Recipe Information
Recipe Name: Sweet and Sour Braised Duck Wings & Duck Feet
Cuisine: Asian / Chinese Inspired
Category: Main Course
Cooking Method: Pressure Cooker
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 35 Minutes
Servings: 4
Difficulty Level: Easy
Ingredients
500 g duck wings
500 g duck feet, cleaned
2 tbsp cooking oil
8–10 slices fresh ginger
1 tsp salt
1 tsp black pepper powder
3 tbsp rice vinegar
2 tbsp dark soy sauce
3 tbsp sour plum sauce
8–10 dried hawthorn slices
40 g rock sugar
½ cup water
Instructions
Step 1: Sear the Duck
Heat oil in a pressure cooker over medium-high heat. Add the duck wings and cook until both sides become golden brown. Remove and set aside. Add the duck feet and lightly brown them as well.
Step 2: Add Seasonings
Return the duck wings to the cooker with the duck feet. Add ginger slices, salt, and black pepper powder.
Step 3: Add the Sauces
Pour in the rice vinegar, dark soy sauce, and sour plum sauce. Stir well to coat the duck evenly.
Step 4: Add Sweetness
Add dried hawthorn slices, rock sugar, and a small amount of water. Avoid adding too much water because the duck will release its own juices during cooking.
Step 5: Pressure Cook
Close the lid securely. Cook on high heat until pressure builds, then reduce to low heat and pressure cook for exactly 3 minutes.
Step 6: Reduce the Sauce
Release the pressure naturally or safely. Open the lid and cook over high heat, stirring continuously until the sauce thickens into a shiny glaze that coats every piece.
Step 7: Serve
Serve hot with steamed rice or noodles for the ultimate sweet and sour duck experience.
Pro Tips
Brown the duck well for maximum flavor.
Don't skip the ginger—it removes any gamey smell.
Use rock sugar for a glossy restaurant-style finish.
Add only a little water to keep the sauce rich.
Stir constantly while reducing the sauce to prevent burning.
Variations
Add star anise for a deeper aroma.
Include dried red chilies for extra heat.
Add mushrooms during pressure cooking.
Sprinkle toasted sesame seeds before serving.
Garnish with chopped spring onions for freshness.
Storage Instructions
Allow the duck to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months for longer storage.
Reheating Instructions
Reheat in a pan over medium heat with a splash of water until hot. You can also microwave for 2–3 minutes, stirring halfway through for even heating.
Frequently Asked Questions (FAQ)
Can I use only duck wings?
Yes. The recipe works perfectly with only duck wings.
Can I skip the duck feet?
Absolutely. You can prepare this recipe using only wings or other duck pieces.
What does dried hawthorn do?
It adds a mild fruity sourness that balances the sweetness and richness of the duck.
Can I make it spicy?
Yes. Add dried chilies or chili flakes while cooking.
Is this recipe freezer-friendly?
Yes. Freeze it in airtight containers for up to 2 months.
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