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Will smoked duck fat work for cracklings?

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Will smoked duck fat work for cracklings?

d
deelish | | Jan 13, 2005 11:33 PM

I want to make cracklings (to sprinkle over sauteed kale and garlic) with smoked duck fat that I have from a couple smoked breasts. Since the recipe (epicurious.com/Gourmet 94) calls for uncooked duck fat or bacon, it seems to me that the smoked fat will work as well? Has anyone done this? Does the smoking process render (ha ha) the fat useless?

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