|Pulling out the feathers....|
Grattons are made from cutting and boning duck (or pork) when you are trimming it...the skin and fat. They are deep fried over low heat. You can put the crackly morsels in salads, which most normal people do, but I salt them lightly and take them as a snack on bike trips! I am addicted to these little suckers. Here's a pretty simple photo explanation of how I make them....You don't need to have fat barbary duck breast, but since they are a major part of my diet, I am using them for this explanation.
|trimming the excess fat off of the magret|
So, I trim the skin and fat off of the duck breasts I try to remove all of the feathers, but well, it's not always possible, so, I remove most of the feathers....
Cut the skin into strips with a width of about 1 .5 cm
|don't burn them!|
Then I put the duck fat and skin into a saute pan over low heat...this will take a bit of time because you don't want to burn the grattons...
The grattons are ready when they are nice and crispy brown
|Strain off the fat and save!|
Then I strain off the fat...duck fat is one of the most essential ingredients in Sud Ouest cuisine!
Remember, duck fat is a health food...repeat after me...duck fat is a health food and there is nothing better on this planet than potatoes sauteed in duck fat!
bon appetit, bien sur!