Crispy Duck Cracklings With Za’atar and Sea Salt
In a 3-quart saucier or saucepan, combine duck skin and fat with water and set over medium-low heat. Cook, stirring occasionally with rubber spatula to prevent skin from sticking to the bottom of the saucepan, until mixture begins to simmer and bubble rapidly, and liquid is cloudy, 10 to 15 minutes.
Published at Thu, 09 Jan 2020 12:55:59 +0000
