More magic from that tasty bird. Crispy duck cracklins (skin) have all the concentrated flavor of the meal from the night before and are great on soup, salads, or as finger food.
- leftover duck fat and skin
- 1/4 cup water
- Cut duck skin into pieces approximately 1 inch-sized.
- Add all ingredients to a wide-based heavy-bottomed pan.
- Heat on lowest setting while partially covered. As the oil heats the water will sputter and evaporate. The skin will start to brown and crisp. This make take between 1-3 hours, so stay close (see my burned version below). Make the duck soup while doing this.
- When the skin is crispy remove with slotted spoon to paper towel to absorb excess oil.
- Sprinkle with salt (if not already salty from duck preparation.
- For clear clean duck fat, strain with cheesecloth. Using a metal strainer is fine too, you’ll just have some sediment.
- Store in refrigerator for months (if you can avoid using it that quickly). Great for roasting vegetables, cooking omelettes, cooking yam fries or licking off skin…
- Cook Time: 1-3 hours
- Category: Appies
- Method: stove-top