From Gourmet, November 1994, on epicurious.com. My twist: I used duck breasts instead of legs, and I separated the skin to be made into cracklings, tossed w/ salt and cayenne, as garnish.
From Gourmet, November 1994, on epicurious.com. My twist: I used duck breasts instead of legs, and I separated the skin to be made into cracklings, tossed w/ salt and cayenne, as garnish.