Peking duck is all about the crispy skin. Our alternative to roasting whole ducks is to start with separate skins and make cracklin. Ideally, you’d use duck skin, but chicken skin is easier to obtain and is a more than acceptable substitution. Your local butcher might be nice enough to just give you their unwanted poultry skins, but act quickly—chicken skin is the new bacon, and soon opportunists will be selling novelties like chicken wrapped in chicken skin.
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