Duck Crackling

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