Duck Cracklings
Cut the skin/fats of duck, put in a pot to cook over low heat, no need to add water. Stir frequently in the beginning until some oil has rendered in the pot to prevent bits sticking to the bottom, then stir occasionally. Let the fat cook itself and duck cracklings will result. Eat the cracklings like chips, so tasty as is, no need to add salt. Even my friend who claims to not eat fat said it's good.
Store the fat in fridge (turns white when cold.) I use about 1-tablespoon duck fat together with 1-tablespoon olive oil to stir fry veggies. Can make lard the same way with pork skin/fat or bacon.
Store the fat in fridge (turns white when cold.) I use about 1-tablespoon duck fat together with 1-tablespoon olive oil to stir fry veggies. Can make lard the same way with pork skin/fat or bacon.
