14 February 2009

cracklings


Since I had the whole duck, and needed fat to top of the rillettes when I make them, I rendered some fat (and made stock with the carcass). Aside from how beautiful clear duck fat is, let us note how duck cracklings are really fucking delicious.

3 comments:

  1. I could go for a few of those right about now.

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  2. I'm so excited, Joseph!

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  3. uh.... I ate the all cracklings, FYI. Sorry.

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