Recipe & Pics: Trader Vic's Crispy Duck Squares - Tiki Drinks and Food

F freddiefreelance Member San Diego, Ca. Joined: Feb 15, 2003 Posts: 3006	F freddiefreelance Posted posted on Tue, May 23, 2006 12:32 PM "Discard the skin"? Don't they know about the joys of Grattons (or Fritons) de Canard? No Duck Cracklins? What's the best part of a Peking Duck? Crispy Fried Duck Skin! Cut the skin into short strips, keeping as much of the fat layer with it (you might even want to skin the duck prior to poaching to get as much of the fat layer as you can). Deep fry while stirring to prevent sticking, until the cracklins start to float in the oil and are getting brown (it can go pretty quick so don't walk away, but don't get antsy & pull them out before they're crispy). Serve as a garnish to the duck squares. Rev. Dr. Frederick J. Freelance, Ph.D., D.F.S [ Edited by: freddiefreelance 2006-05-23 12:36 ]

"Discard the skin"? Don't they know about the joys of Grattons (or Fritons) de Canard? No Duck Cracklins? What's the best part of a Peking Duck? Crispy Fried Duck Skin!

Cut the skin into short strips, keeping as much of the fat layer with it (you might even want to skin the duck prior to poaching to get as much of the fat layer as you can). Deep fry while stirring to prevent sticking, until the cracklins start to float in the oil and are getting brown (it can go pretty quick so don't walk away, but don't get antsy & pull them out before they're crispy). Serve as a garnish to the duck squares.

Rev. Dr. Frederick J. Freelance, Ph.D., D.F.S

[ Edited by: freddiefreelance 2006-05-23 12:36 ]

Post #233550 by freddiefreelance on Tue, May 23, 2006 12:32 PM