Duck Fat And Cracklings Recipe 465

DUCK FAT AND CRACKLINGS RECIPE - (4.6/5)

Steps:

• * To remove skin: using a sharp knife, carefully slice through the skin and fat layers, as close as possible to the duck meat, but avoid cutting into the meat itself. Work slowly around the entire duck, front and back, until all skin is removed. Place the skin pieces in the bottom of a stockpot or Dutch oven. Tall sides are ideal so you avoid getting "kissed". Pour the filtered water over the top. Heat over medium-low allowing it to simmer, stirring often, until the water has evaporated. The skin pieces will begin to turn golden in color, continue to stir and cook until the fat has fully released from the skin and the skins are crispy. This will take about 45 minutes to an hour. Remove the pot from heat. Scoop out the cracklings with a metal slotted spoon and place on a paper towel lined plate. Season with Maldon sea salt while still hot. The cracklings can be stored in a glass storage container with a lid at room temperature for up to three days, not that they will last that long. Line a fine mesh strainer with cheesecloth and place over a pint-sized mason jar. Carefully pour the rendered duck fat into the strainer and jar. The cheesecloth and strainer will catch any brown bits and the result should be a glorious golden fat. Let the rendered duck fat cool to room temperature before covering. Store in the fridge for upwards of six months or freeze for up to a year. My 8 oz. yield was from a 6 1/2 pound duck.

DUCK-FAT POTATOES FOR TWO

Steps:

• Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.
• Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.
• Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

BEST STOP CRACKLIN

Steps:

• Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
• Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
• Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
• Allow to cool slightly and serve.