A tasty snack that is easy to prepare and a great way of using up duck breast skin should it not be required for a recipe.
- Skin of 2 duck breast or legs
- 200ml duck fat or vegetable oil
- Using a sharp knife, halve the duck skins lengthways and widthways. Cut into 1cm slices then pat dry with kitchen paper.
- Put the fat or oil in a small, deep pan on a medium heat and bring up to a temperature of 200°c (or test the temperature with a cube of bread; it should turn brown in 30 seconds when the oil is hot enough). Carefully lay the duck skin into the oil and fry until puffed up, golden and crispy.
- Remove with a metal slotted spoon and place on clean kitchen paper. Immediately sprinkle over some salt, and for a little twist you could also sprinkle over some mild curry powder or Chinese five spice. Allow the duck scratchings to cool before eating.