Duck Skin, Walnut and Orange Salad

Over the years I’ve noticed the following as perennially unpopular on my menus: glacé chestnuts (with pheasant or guinea fowl); spinach; broccoli; morels; caramelized cloves of garlic; prunes, except in ice cream; the skin on red mullet, unless it’s crisp; red mullet livers; foie gras (as a garnish). And worst of all, duck skin.

Here’s a recipe which gives duck skin another chance. It’s a decent salad on its own, with the duck skin giving it distinction. You may well have to wait un