Sunday, September 23, 2012

Fritons de canard

If you like bacon rachers, you might like this luxury version made of duck skin.
I am making duck rillettes and this is what you get if you heat up the duck skin and fat.

Put the skin and fat in a pot and heat up.
I use high heat in the beginning, but when you hear it sizzling turn the heat down to medium heat.
Then I cut the skin into strips
and put it back into the pot.
let it simmer until it is golden.
When it is done, remove the raschers and let them drain on paper towels
In a mortar I pound a little salt to dust, and then sprinkle a light salt dust over the raschers.

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