Tuesday, August 20, 2013

Corn off the cob sauteed with duck fat and duck cracklin's

During a recent Iron Chef competition at Kitchen Consevatory my team and I were presented with a couple of ducks.  After breaking down the ducks, I rendered the fat and made cracklings.  My market basket also included some fresh corn on the cob. We cut the corn from the cobb and sautéed it with some peppers in the rendered fat and topped the corn with the crispy cracklings. 

Take the excess fat and skin from breaking down the ducks and trimming the parts.  Chop them into 1/2 inch pieces and place in a sauté pan with 1/2 cup water.  Bring the water to boil over medium heat, let the water evaporate and the skin will separate from the fat and the skin will begin to brown and crisp.  Strain the fat from the cracklings.  Season the cracklings with salt.  The fat is especially delicious used to sauté potatoes.

It is also delicious to sauté corn in the fat, add pepper or two and a bit of onion, and top with the cracklings.

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