I posted about getting a frozen duck and using every piece of it without waste (I did throw away the liver, as it's said to be bitter). Well, this is what happened to the extra skin and all the delicious fat under the skin.
1 cup duck skin
4 large Russet potatoes
1 tsp olive oil
half a yellow onion
Cut the duck skin into 1-inch squares. Add the olive oil to a large frying pan, then add the duck skin. Over medium heat render all the fat from the skin.
Collect the cracklings and remove most of the fat, leaving only about 2 tbsp behind.
Meanwhile, peel the potatoes and chop into 0.5-inch cubes. Wash and drain. Heat the duck fat on medium-high and add the drained potatoes and salt. Cover with a lid and allow to sizzle away for three minutes. Stir and cover again. Repeat this until potatoes are done.
Add in the sliced onion and cook for another 5 minutes. Add back the cracklings and serve. Soo delicious!
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