Duck Cracklings


1 duck's skin with scant amount of meat attached, meat used for another purpose
Bacon Salt(see recipe below)
SoLa Cajun Seasoning (to taste)


Slice in 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 while they are still warm Eat the cracklings as a snack or sprinkle them on salads in place of croutons.

Bacon Salt
12 ounces of bacon
3/4 cup of sea salt

Preheat the oven to 375 degrees and bake the bacon until it is very very crisp and cooked. This is the one time you want to overcook bacon. You could also do this in a skillet. Bake for about 30 minutes or until very dark and crisp. Drain 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 they turn into grainy bits. Add salt and pulse until fully blended.