My starting point in 2014 was a niggling idea I’d harboured for some while, a thought that revolved around creating a tasty snack based on the renowned French dish, Fritons de Canard (crisp, fried morsels of duck skin traditionally served with a green salad, or as an accompaniment to a beer).
I found myself increasingly frustrated that at a time when cask ales, small batch pilsners and craft gins were changing the face of the local pub, the snacking fixture remained depressingly humdrum. To my way of thinking, snacks should never be a chore, an afterthought or a quick-fix scoff, but an integral piece to a great night out with friends and family. The time was ripe for small batch, meaty snacks packed with involving flavours, foodie gravitas and worldly provenance.
I had also been inspired by a Rick Stein programme based in the South of France where one of my culinary heroes raved about their regional take on a ‘pork scratching,’ called Fritons de Canard.
I set out to master the craft of Fritons de Canard, which looking back took me two years to perfect. I could never have dreamt back in 2014 that a few years down the line I’d be launching my Duck Fritons at the Observer Food Monthly awards.
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