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Credit: Alain De Coster, lead chef instructor, International Culinary Center, New York
Sizzle, Fall 2014
Reserved skin from breast and trimmings from fabricated duck
Salt for seasoning
Duck fat for frying
1. Sprinkle trimmings with salt; let sit overnight.
2. Rinse; pat dry.
3. Fry skin in duck fat until golden. Remove from fat. Pat dry again; chop into fine cracklings.
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