The duck skin worked. We were able to wrap it around a banana-juniper brined duck breast and then crisp its entire exterior. We are still working through the finer points (cooking temperatures) for the breast itself, though last evening’s foray into deep fried (yes, I pulled out the big pot of bubbling oil) duck demonstrated that we now have a new world of duck possibilities. For instance, instead of wrapping a duck breast, we could wrap a duck sausage, and the thin skin could be the casing. (Hint, hint.) Pretty neat. We served the duck with spiced beans, red leaf spinach, and a cherry and onion compote.
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