Salad with Crispy Cracklings

This is a salad that I always serve when there’s a duck in the house.  I can never bring  myself to discard all that skin that takes so long to cut finely and render slowly–but I’m always happy I did it when salad is served.

To make the duck cracklings, follow the directions in my Deconstructed Duck post.  These cracklings are great on bitter greens, like chickory or frisee.  Tonight, however, I have something better–bitter arugula and lettuce from Beppi’s garden. 

The cracklings should be served hot or warm, but lose their appeal when they’re at room temperature or cold.  Therefore, you can render them to a certain point ahead of time, then give them their finale crisping in a nontsick skillet right before you serve the salad.

They’re also great on mashed potatoes!

Salad with Crispy Duck Cracklings

serves 4

1 lb of bitter greens, such as frisee or arugula

cracklings from 1 or 2 ducks (depending on how much you have around)

1 granny smith apple, cut into thin julienne

1 – 1/2 tbls cider vinegar

1 tbl extra-virgin olive oil

salt and pepper to taste

Sprinkle greens and apples with vinegar, salt, agave and oil. 

Top with cracklings.


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4 Responses to Salad with Crispy Cracklings

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