Duck Crackling

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Duck Crackling

  • 50 g duck skin
  • 50 g isomalt
  • 20


Roast the skin until completely golden brown and dry. Place in a dehydrator for 6 hours at 50°C to make sure that all the moisture has been taken out. Heat the isomalt until it turns liquid. Pour onto a non-stick baking mat and allow to cool and harden. Blend the isomalt to break it down. Add the rest of the ingredients and combine. Season with a little salt if necessary.

To cook the cr