Matt Tebbutt
from
Market Kitchen
For the unhealthiest of treats, Matt Tebbutt fries up a variant of traditional pork scratchings
For the unhealthiest of treats, Matt Tebbutt fries up a variant of traditional pork scratchings
Duck scratchings
Method
2. Heat the duck fat in a pan to 190C, or until a cube of bread turns golden in 30 seconds. Add the shreds of duck skin and fry until golden and crisp. Drain on kitchen roll, and leave to cool so they crisp up. Season with salt and serve.
Prep:
5 min, plus freezing
Cook: 5 min
Cook: 5 min
Ingredients
4 duck breasts, skin onlyduck fat, for deep-frying
sea salt
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