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Stuffed Duck's Feet

INGREDIENTS

12 duck's feet (cleaned, washed & boned till soft)
12 2 1/2in or 6cm fingers Chinese roast pork/ char siew
12 2 1/2in or 6cm srips pork fat
12 2 1/2in or 6cum fingers Chinese turnips (parboiled & drained)
several lengths of duck's intestine or sausage skin (washed & cut into 4in/ 10cm lengths for tying)

SEASONING INGREDIENTS (Mixed well)

1 1/2 tbsp cooking wine
2 tsp dark soy sauce
2 tsp sesame oil
3 tbsp soy sauce
2 tsp sugar
1 tbsp water

To prepare:

Season pork fat, turnips and roast pork in seasoning ingredients for 20 minutes.
Wrap a piece of roast pork, pork fat and turnip in the hollow of each duck's foot and secure by tying the duck's intestine or sausage skin.
Place on a roasting tray and roast duck's feet in moderately slow over at 175C or 350F for 15 minutes.
Baste with drippings.
Remove from oven and serve on a serving dish.

Serve with remaining drippings poured over it.

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