"This reads more like a Guantánamo Bay interrogation technique than instructions for processing duck feet."

Eddie Lin at Deep End Dining answers the question that has been burning in your mind for eternity: How are duck feet deboned? Anything that involves a patent must be a bit complicated:

The patented method is maddening and involves freezing, thawing, slow cooking, clipping toes, soaking in bleach and hot water, inserting a tube, yanking bones out by hand, etc. This reads more like a Guantánamo Bay interrogation technique than instructions for processing duck feet.

How does the resulting duck web taste? Lin says, "slippery yet crunchy like seaweed with dimples." I'm not sure if I'm drawn to that. Surely my Chinese ancestors are looking at me with shame.

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