Spiced Duck Crackling

After making the delicious duck vindaloo I was left with quite a lot of excess fat. Duck is an incredibly fatty bird and it needs to be removed before cooking in a curry, otherwise it’ll turn into a grease laden swamp of a sauce that’s not impressive at all. But what to do with the remaining fat? Rendering it out of the skin by cooking it gently is the perfect way to create 2 useable elements – firstly the fat which seeps out can be cooled then used to cook all kinds of food – especially my favourite roast potatoes. You can also use the remaining skin which crispens up into a delicious crunchy and glorious snack! It’s sublime. You’ve got to try them!

Skin and fat from 1 duck
salt & pepper
1/2 teaspoon garam masala

Cut the fat into 2-3cm pieces and throw into a large, dry non-stick frying pan. Cook over a low heat for 20-30 minutes until all the fat has rendered out of the skin and they are only simmering very gently – this means most of the fat has escaped. The skins should be crispy and brown. Drain the fat into a separate bowl over a sieve and cool in the fridge. Drain the skins on paper towels. Sprinkle over the salt, pepper and garam masala and toss gently.

Serve warm or cold – just as they are!

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