Yield: 1 servings
|½ cup||Duck fat or canola oil|
|Skin scraps from duck breast|
Heat fat over low heat in a small saute pan. Add skin scraps and cook slowly for about 15 minutes or until dark golden and crisp.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A37)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.