From Chef Matthew Kajdan Of Parlor Market In Jackson, MS
1 whole duck
1 cup water
2 cups canola oil
“This is a much easier project than you think it is. Most hunters have access to whole ducks if they pluck them instead of breasting them. If not, you can go to your local market or butcher shop and purchase a whole duck. And if your local market doesn’t have a whole duck, ask your favorite chef to order you one.” –Chef Matthew Kajdan
After procuring a whole duck, make sure all feathers and feather roots have been removed. Rinse and dry duck.
After drying, take boning knife and slip under the skin below breast. Slice skin from under breast all the way to the neck. Now you have a section you can start cleaning back from the meat. Working from right to left, gently separate skin away from meat with knife. When you approach a wing or thigh, work your way down the bone until you have split the skin, and separate as well. Skin should come off in one piece.
Take skin and cut it into ½-inch strips, then cut ½-inch strips into pieces about 1-inch in length. Take pieces and boil in 1 cup water for about 1 hour, scraping the bottom to keep from sticking.
When you are done boiling, there should be no water left in the pot, just skin and liquid fat. Strain liquid fat and reserve.
Heat 2 cups canola oil to 350 degrees.
Add skin and deep fry at 350 degrees until they float to top of oil and stop bubbling, about 10 minutes. Remove skins using slotted spoon and rest on paper towel-lined plate. Duck cracklins can be used in salads, appetizers, soups, or
recipe of choice.