Courtesy of Chef Anthony Miletello
1 duck’s skin with scant amount of meat attached, meat used for another purpose
¼ c. water
Bacon Salt(see recipe below)
SoLa Cajun Seasoning (to taste)
Slice the skin into strips about 1-inch wide. Place strips in a non-stick pan with 1/4 cup water and cook over high heat until water evaporated and skin boils in its own fat for 20 minutes. The edges should be crispy. Remove, Salt and season them with the SoLa Cajun Seasoning while they are still warm. Eat the cracklings as a snack or sprinkle them on salads in place of croutons.
12 ounces of bacon
3/4 cup of sea salt
Preheat the oven to 375 degrees and bake the bacon until it is very crisp and cooked. This is the one time you want to overcook bacon. You could also do this in a skillet. Drain bacon on paper towels and pat as much oil off the bacon as possible. Allow bacon to cool completely. Process bacon in a food processor until it turns into grainy bits. Add salt and pulse until fully blended.