What do you get as a bi-product of rendering fat from duck skin? Crispy bits of duck skin. What do you do then? Why you add a bit of duck meat, onion, salt and pepper, put the whole in a terrine mold, bake and eat as you would creton. This invention of my favourite charcutier is smooth textured and has a taste which reminds me of pork rinds though a million times more sophisticated. This is the breakfast of champions and those unafraid of cardiac arrest for sure.
Sunday, February 21, 2010
Guillons de canard
What do you get as a bi-product of rendering fat from duck skin? Crispy bits of duck skin. What do you do then? Why you add a bit of duck meat, onion, salt and pepper, put the whole in a terrine mold, bake and eat as you would creton. This invention of my favourite charcutier is smooth textured and has a taste which reminds me of pork rinds though a million times more sophisticated. This is the breakfast of champions and those unafraid of cardiac arrest for sure.
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