Duck Crackling
At the beginning of this year I attended cooking workshop with Chef Ken Hom. He showed us stir-fried duck breast recipe. However, he told us that crackling duck is his favourite. He never waste any of duck skins. He made duck crackling for us. It was so delicious. He said that it’s best with champaign or wine. This is the recipe spired by Chef Ken Hom Version of Duck Crackling. I served this with my french Rose’ wine. #onerecipeonetree
Duck Crackling
At the beginning of this year I attended cooking workshop with Chef Ken Hom. He showed us stir-fried duck breast recipe. However, he told us that crackling duck is his favourite. He never waste any of duck skins. He made duck crackling for us. It was so delicious. He said that it’s best with champaign or wine. This is the recipe spired by Chef Ken Hom Version of Duck Crackling. I served this with my french Rose’ wine. #onerecipeonetree
Open in Cookpad AppSteps
- 1
Cut duck skin to small pieces. Add salt and black pepper. Mix them together.
- 2
Heat up cooking oil in the pan with high heat
- 3
When it’s very hot, add all duck skins in the pan. Make sure that the oil cover all duck skins. Let them cook.
- 4
Move them around some times, don’t let them burn. If it’s likely to be burned, turn down the heat. When they’re golden, take them off the heat and rest in the sieve. Then it’s ready to be served.
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