One of my jobs at the restaurant is to contribute ideas which, after some tinkering, could end up as viable, tasty dishes on the tapas menu. One day, I was watching head chef prepping duck legs for service, trimming off the excess skin and fat, when it occurred to me: duck scratchings! Just like pork scratchings, except more ducky! Crisp, puffy duck skins, roasted in the oven, dusted with salt and served as a tapa with beer - how unique! No one else in the world could possibly have come up with such an awesome idea!
results on Google proved me wrong.,
Just to see what I should be doing, I popped into the British food section of my local supermarket, which happens to stock pork scratchings - the template for my idea. I bought two different brands (one's actually made in New Zealand!), and tipped them out to see how they looked and tasted.
While both were pleasantly porky and salty, the British-made product was quite hard, and the NZ-made scratchings crunchy - crunch is what I was after, and I figured cooking my duck skins at a moderate heat for about half an hour should do it.
Turn your oven on to c, and pop a tray inside to warm up. Using a good sharp knife, cut your duck skin into finger-width-and-length strips.
Place your duck skins onto the heated tray (line it with baking paper; I forgot), sprinkle generously with maldon or sea salt, then place in the oven for - minutes, or until golden brown and crisp. They will shrink in size quite considerably, so don't be alarmed. You'll also end up with a surprising amount of rendered duck fat.
Pass the fat through some muslin (to keep out debris) and into a container. Cool it down, cover and pop in the fridge; use it later when roasting spuds to make them more flavoursome.
Place the scratchings on a paper towel to drain. Allow to cool, during which time they'll harden.