Chinese-style lacquered duck

Directions

1. In a large pot, bring some water to a boil. ⏱ ≈ 10 min
2. Place the duck foot in the boiling water and let it cook for 5 minutes. ⏱ 5 min
3. Next, remove the claw and thoroughly dry it. ≈ 3 min
4. Use a brush to apply a mixture of honey and soy sauce to the paw, then hang it on a hook in a dry, cool place for an hour to allow it to soften. ≈ 4 min
5. Next, apply another layer of honey to the paw and hang it for an additional 7 hours in a cool place to allow it to continue softening. ⏱ 7 hr
6. Once the foot is sufficiently softened, place it in a heat-resistant container and bake in the oven at a temperature of 45 minutes, turning it over each time. ⏱ 45 min
7. Prepare the crepe batter: In a bowl, mix 100 ml of water and 200 g of flour until you have a smooth batter. ≈ 4 min
8. Let it rest for 10 minutes, then spread it out and cut into small portions. ⏱ 10 min
9. Lightly brush the crepes with sesame oil, then cook them in a pan. ⏱ ≈ 7 min
10. Remove the duck leg from the oven, peel off the crispy skin, and slice it. ⏱ ≈ 35 min