Duck skin
Duck skin with a layer of subcutaneous fat that yields aromatic duck fat and crispy cracklings when rendered, for frying potatoes, confit and chips.
Duck skin is the skin of a duck taken from the breast or carcass with a layer of subcutaneous fat; when rendered it gives a lot of aromatic duck fat and crispy cracklings (gribenes). It is used to render duck fat for frying potatoes and confit, stretched over pates and rillettes, fried until crisp as chips and as a crunchy element for Peking duck, salads and ramen.
Recipes with this ingredient
Duck with apples and raisins is an exquisite dish that combines the tenderness of the bird, the sweetness of raisins, and the fresh tartness of Antonovka apples. This recipe comes from the depths of Mexican cuisine, where playing with flavor contrasts and using fruits in meat dishes is popular. The aroma of garlic and sea salt gives the duck expressiveness, while the heavy skin structure makes the meat especially juicy. Baked in the oven for an hour, the duck acquires a caramelized hue, while the apples and raisins turn into a soft, sweet filling. This dish is perfect for festive dinners, creating an atmosphere of coziness and celebration. It is served hot with a glass of red wine or light sides like roasted potatoes or grilled vegetables.
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