This recipe is part of the One BIG Recipe: Dinner Duck Party [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
- Duck skins & fat from 4 duck breasts, sliced
- ½ cup (120 ml) water
- 1 tablespoon (15 ml) dried rosemary
- Salt
- Honey, for drizzling
Method
- In a heavy-bottomed saucepan or saucier over medium-low heat, combine the duck skin and fat with the water. Cook, stirring occasionally, to prevent the skin from sticking to the bottom until the mixture begins to simmer and bubble rapidly and the liquid is cloudy, 10-15 minutes.
- Continue to cook, stirring occasionally, until the fat is fully rendered and has turned golden and clear and the bubbling has subsided, 25-30 minutes.
- Continue cooking until the duck skin is golden brown and crisp on all sides, 5-7 minutes more.
- Remove the pan from the heat and allow to cool slightly.
- Set a fine mesh strainer over a heatproof bowl. Strain the liquid duck fat into the bowl and reserve for another use. Immediately transfer the duck skins to a separate bowl, sprinkle with the dried rosemary, and season with salt. Toss to coat evenly.
- Transfer to a serving bowl, drizzle with honey, and serve immediately.