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Cracklin's for duck recipe?

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Clay Q
Clay Q Posts: 4,486
edited November -1 in EggHead Forum
Good Morning. I have -20 here, nice and sunny, ready to start a duck stir fry -eggsperamental, messing with the egg, lets see what happens recipe today. I was wondering if I can get cracklin's from duck skin and how should I make 'em. I never made cracklin's, never had 'em, just found out what they are.
Thanks,
Clay
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  • Dixie_Flyer
    Dixie_Flyer Posts: 52
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    ClayQ,[p]I wouldn't think that you cold make cracklins from a duck...at least not what I call cracklins...to me cracklins are the solid pieces that rise up to the top when you are rendering lard
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  • Memphis
    Memphis Posts: 144
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    dixie_flyer, I kind of agree with you - but duck breasts have a lot of fat and it just might work. I would cut/peel the skin off leaving as much fat attached as possible and then slice it about 1/4 inch strips. Then fry them with low heat being careful not to burn but trying to render out as much fat as possible. We did kind of the same thing with the fat from country ham. We would slice it thin and fry it with the ham. Growing up us kids called it "candy". Country ham, the "candy", redeye gravy and grits - I know what I'm having for breakfast !!!!!!!!!!!!

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