For those of you who do not know cracklings, this is a very fatty stuff you can find at your butchers’. It is made of the fat parts of duck, pork, chicken or goose fried in their iwn…fat! This ingredient is not much used nowadays, but in times when there was not much to put on the plate, this was a cheap way of enriching a dish. My grandmother has always made a fougasse (a classic bread from the South of France) with them. So easy to make and delicious…
Preparation Time: 10 minutes
Baking Time: 20 Minutes
- 2 handfulls of duck cracklings
- 1 eggyolk
- 1 roll of puff pastry: see my inverse puff pastry recipe – click – or my quick and no fold puff pastry – click.
Preheat the oven at 170°C.
Roll your puff pastry, approximately 2 to 3 mm thick. Dispose the cracklings on one half of the pastry. Cover with the other half and fold again. Roll the dough to stick the cracklings properly in the dough, until you get something about 4 to 5 mm thick. Golden with the eggyolk, decorate with your knife (see pictures below) then bake for about 20 minutes. Serve immediatly, with a green salad.